Seasoned Chicken for Tacos

Seasoned Chicken for Tacos is a Mexican recipe that serves 4. One serving contains 186 calories, 25g of protein, and 9g of fat. For $1.22 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 71 person found this recipe to be scrumptious and satisfying. It works well as an affordable main course. It is a good option if you're following a gluten free and dairy free diet. A mixture of garlic powder, oregano, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by White Lights On Wednesday. From preparation to the plate, this recipe takes roughly 12 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Similar recipes include Seasoned Chicken, Seasoned Chicken Salad, and Seasoned Chicken Breast.

Servings: 4

Preparation duration: 3 minutes

Cooking duration: 9 minutes

 

Ingredients:

¼ teaspoon cayenne (1/2 teaspoon if you like more heat)

1 tablespoon chili powder

½ teaspoon cumin

½ teaspoon garlic powder

1½ teaspoons oregano

¾ teaspoon paprika

½ teaspoon pepper

1 teaspoon salt

4 boneless, skinless chicken breasts

1½ tablespoons vegetable oil

Equipment:

frying pan

bowl

cutting board

Cooking instruction summary:

In a small bowl, mix together all spices until well combined; set aside.In a large skillet, heat oil over medium-high heat. Liberally season chicken with seasoning blend. Carefully place chicken in skillet. Cook 4 to 5 minutes per side, turning once, until chicken is no longer pink in the center.Remove chicken from skillet to a cutting board, and let rest until cool enough to handle. Chop chicken into small pieces and use for your tacos, burritos, tostadas, or chimichangas.

 

Step by step:


1. In a small bowl, mix together all spices until well combined; set aside.In a large skillet, heat oil over medium-high heat. Liberally season chicken with seasoning blend. Carefully place chicken in skillet. Cook 4 to 5 minutes per side, turning once, until chicken is no longer pink in the center.

2. Remove chicken from skillet to a cutting board, and let rest until cool enough to handle. Chop chicken into small pieces and use for your tacos, burritos, tostadas, or chimichangas.


Nutrition Information:

Quickview
185k Calories
24g Protein
8g Total Fat
2g Carbs
9% Health Score
Limit These
Calories
185k
9%

Fat
8g
13%

  Saturated Fat
5g
31%

Carbohydrates
2g
1%

  Sugar
0.24g
0%

Cholesterol
72mg
24%

Sodium
746mg
32%

Get Enough Of These
Protein
24g
49%

Vitamin B3
12mg
61%

Selenium
36µg
53%

Vitamin B6
0.92mg
46%

Phosphorus
249mg
25%

Vitamin A
880IU
18%

Vitamin B5
1mg
17%

Potassium
490mg
14%

Vitamin E
1mg
10%

Magnesium
36mg
9%

Vitamin K
9µg
9%

Vitamin B2
0.14mg
8%

Iron
1mg
7%

Manganese
0.14mg
7%

Vitamin B1
0.08mg
6%

Zinc
0.81mg
5%

Fiber
1g
5%

Vitamin B12
0.23µg
4%

Copper
0.07mg
3%

Calcium
29mg
3%

Folate
7µg
2%

Vitamin C
1mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Vegetable Swiss Casserole
Garden Veggie Marinara Sauce
Mango Slaw
pumpkin hummus quesadillas
The Attention Cocktail from The Hawthorne
Breakfast Pita
Cranberry chia grilled cheese sandwich
Slow Cooker BBQ Country Style Ribs
Harissa Chickpeas With Fried Eggs
No-Bake Cheesecake with Nectarines and Blueberries
Food Trivia

Honeybee workers must visit 2 million flowers to make one pound of honey.

Food Joke

This Antartian was out to dinner with some friends and they were talking about states and capitals. The Antartian commented: "I can name every capital to every state and in any order you want!" So the friends wanted to put the Antartian to the test and decided to give it a try. Someone then said: "What is the capital to Wyoming?" The Antartian replied with: "Can't you ask me something harder... the capital of Wyoming is easy... its W!"

Popular Recipes
Individual Vegetable and Potato Pies

Veggie and the Beast Feast

Pumpkin Bundt Cake with Brown Butter Glaze

Restless Chipotle

Honey Oat Energy Bites

Lovely Little Kitchen

Salmon Sashimi Rice Bowl

Rachael White

Couscous with Crispy Pancetta and Butternut Squash

Serious Eats