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Add a photoOne of my happy accidents made a great meal tonight.
I wanted to make chicken tacos but didn't have the fresh produce I needed.
One of the great things about the shorter days of fall is that the early dusk keeps me from going out in the evening. That means I make due with what I have.
In any case, this is what we ended up with and it was delicious!
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts or Tenders
- 2 Tbl Olive Oil
- 1 tsp Chili Powder
- 2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- Broth:
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 32 ounces, Chicken Stock
- 1 small can (5.5oz) Low sodium V8
- 1/2 C fresh chopped cilantro
- 5 whole Corn Tortillas, Cut Into Uniform 1/4" Inches
Directions
- Preheat oven to 375 degrees.
- Place chicken in a bowl and coat with olive oil
- add cumin, chili pepper, garlic powder, and salt.
- Mix with chicken breasts
- Put chicken on cookie sheet.
- Place in preheated 375 oven
- Cook for 15 min
- While the chicken is cooking saute diced onions in olive oil with a sprinkling of salt & garlic powder (3-5 min)
- Add chicken broth & V8
- Simmer
- Meanwhile take the chicken out of the oven & let sit to cool for about 10 min.
- Back to the broth, Take a handful (about 1/2 cup) of cut tortilla strips and crumble them in your hand over the broth allowing the small pieces,(almost a powder), to fall into the broth
- Add chopped cilantro
- Simmer for another 10 min, while shredding the chicken between 2 forks.
- Turn off the heat and add chicken.
- Let sit for 10 min & serve with Tortilla strips a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 109 | 42% |
| Total Fat 12.33g | 15% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 1009mg | 42% |
| Potassium 510mg | 15% |
| Total Carbs 16.01g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.91g | 1% |
| Protein 21.4g | 34% |
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