Name: Adobo rubbed chicken taco plate
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 1 tbsp chipotle in adobo, finely chopped; 3/4 tsp garlic powder; 1/2 tsp ground cumin; 1/4 tsp salt; 1 tsp olive oil; 2 corn tortillas; 3 tbsp salsa; 3 tbsp avocado, sliced; 2 tbsp red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1/4 lime, cut into wedges

Nutrition

Per serving

482 calories

Protein: 57g; 45% of calories
Carbs: 36g; 29% of calories
Fat: 15g; 26% of calories

Instructions

Prep 15 min · Cook 5 min

In a small bowl, mix the chipotle in adobo, garlic powder, cumin, and salt. Rub the mixture evenly over both sides of the chicken breast.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 to 8 minutes, flip, and cook for 6 to 8 minutes more until the center is opaque. Remove from the pan and let rest for 5 minutes before slicing into strips. Done when opaque in the center, 165°F.
While the chicken rests, wipe out the skillet and place it over medium-high heat. Warm the tortillas for 30 seconds, flip, and warm for 30 seconds more until soft and pliable.
Arrange the chicken strips and warm tortillas on a plate. Top with salsa, avocado, red onion, and cilantro. Serve with lime wedges for squeezing.

Nutrition

Ingredients

Instructions

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