Recipes
Pulled Chicken Tacos with Olive Salsa
8 servings
25 minutes total
Shopping list
Ingredients
- 1 (6 oz) can pitted green olives
- 1 small white onion
- 1 large ripe tomato
- ¼ bunch fresh Italian parsley
- 2 tablespoons fresh mint
- 1 lemon, for zest/juice
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- 2 cups mini sweet pepper rings
- 3 cups pulled Lemon-Coriander Roasted Chicken (with 1 ½ cups sauce)
- 8 small flour tortillas
- 4 oz crumbled feta cheese
Steps
- Drain olives, then chop. Chop onion (½ cup), tomato (1 cup), parsley (¼ cup), and mint. Zest lemon (2 teaspoons) and squeeze for juice (2 tablespoons). Combine in bowl: olives, onions, tomatoes, garlic, parsley, mint, lemon juice and zest, and salt.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil and pepper rings in pan; cook 2–3 minutes or until slightly tender. Add chicken to pan; simmer 3–4 minutes, stirring occasionally, until 165°F.
- Warm tortillas following package instructions. Lay tortillas on flat surface; top each with ⅓ cup chicken mixture and even amounts olive salsa and cheese. Serve.
Amount per ⅛ recipe serving: Calories 400, Total Fat 21g, Sat Fat 7g, Trans Fat 0g, Chol 80mg, Sodium 750mg, Total Carb 23g, Fiber 1g, Sugars 2g, Protein 29g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%