To add a variety of textures to these chicken tacos, we poach the chicken to keep it super-tender and moist while broiling the Brussels for a crisp mix-in. The creamy sauce rounds out the combo.

Carolyn Malcoun
Carolyn Malcoun
EatingWell Magazine, November 2020

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Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large saucepan and cover with water by 1 inch. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook until an instant-read thermometer inserted in the thickest part registers 165°F, 12 to 15 minutes. Transfer to a clean cutting board to rest for 5 minutes.

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  • Meanwhile, mix mayonnaise, lime juice and 1 teaspoon chile-lime seasoning in a small bowl. Toss Brussels sprouts with oil in a medium bowl. Spread on a rimmed baking sheet.

  • Position rack in upper third of oven; preheat broiler to high.

  • While the chicken rests, broil the Brussels sprouts until browned and tender, shaking the pan once halfway, 3 to 4 minutes.

  • Shred the chicken and toss with the remaining 1 teaspoon chile-lime seasoning. Serve in tortillas with the Brussels sprouts, sauce and cheese. Top with cilantro, onion and avocado and serve with lime wedges, if desired.

Nutrition Facts

535 calories; fat 32g; cholesterol 85mg; sodium 772mg; carbohydrates 32g; dietary fiber 7g; protein 32g; sugars 3g; niacin equivalents 12mg; saturated fat 7g; vitamin a iu 929IU.
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