Seasoned chicken topped with tangy Greek yogurt and fresh toppings in warm tortillas.
ABy abysinia
Servings
4
1 lb boneless skinless chicken breast
1 cup Greek yogurt (plain, 2% or 0%)
2 tbsp taco seasoning
8 piece small flour or corn tortillas
12 piece cherry tomatoes
Calories
413 kcal
Protein
38g
Carbs
41g
Fat
10g
Fiber
3g
Sugar
5g
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Chicken Preparation
1. Pat the chicken breast dry with paper towels, then cut it into small bite-size strips or cubes.
1 lb boneless skinless chicken breast
2. In a bowl, toss the chicken pieces with the taco seasoning until evenly coated.
1 cup Greek yogurt (plain, 2% or 0%)
Cooking Chicken
3. Heat a large skillet over medium-high heat. When hot, add the seasoned chicken in a single layer and cook, stirring occasionally, until cooked through and browned on the edges, about 7 to 9 minutes.
4. While the chicken cooks, slice the cherry tomatoes into halves or quarters and set them aside.
12 piece cherry tomatoes
5. In a small bowl, stir the Greek yogurt until smooth so it is easy to spoon over the tacos.
1 cup Greek yogurt (plain, 2% or 0%)
Warm Tortillas
6. Warm the tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side, or wrap them in a damp paper towel and microwave until pliable.
8 piece small flour or corn tortillas
Assemble Tacos
7. Divide the cooked chicken among the warm tortillas, top each with a generous spoonful of Greek yogurt, then add the sliced cherry tomatoes. Fold and serve immediately.
1 lb boneless skinless chicken breast,
1 cup Greek yogurt (plain, 2% or 0%),
8 piece small flour or corn tortillas,
12 piece cherry tomatoes
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