Chicken Tacos
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|
11
Ingredients |
4
Servings |
50
Minutes
|
Ingredients
2 large beets, peeled and chopped into 1-inch pieces 3-4 large carrots, peeled and chopped into 1-inch pieces 2 pounds chicken thighs 2 tablespoons oil 1 pinch salt 6-8 whole wheat tortillas 1/2 cup Greek yogurt 2 teaspoons chili powder 1/2 teaspoon paprika lemon juice, from ½ a lemon or a whole lemon if you like a little 1 pinch black pepper avocados, optional feta cheese, optional cilantro, optional
Prep Time: 20 Minutes
Cooking Time: 30 Minutes
| Prep Time: 20 Minutes | Cooking Time: 30 Minutes |
- Preheat oven to 425F.
- Place vegetables on a baking dish in a single layer, drizzle with oil and sprinkle with salt and pepper. Toss to coat, then bake for 20-25 minutes until vegetables are tender.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium high heat. Sprinkle chicken thighs with salt and pepper, then put in skillet. Cook on each side until nicely browned. Transfer to a cutting board and allow to cool slightly then shred using two forks.
- While chicken and vegetables are cooking, make the sauce. Combine yogurt, chili powder, paprika and lemon juice in a small bowl and whisk together to make the chili mayo sauce. Taste and adjust seasoning.
- Assemble tortillas with a little bit of vegetables, chicken, avocado and feta. Top with chili mayo and cilantro.
