Tacos with beans, chicken and corn

Summary

Tacos with beans, chicken, and corn: The delectable trio that’s not just a taste explosion, but also packs a nutritional punch! Dive into the ultimate recipe that brings together the wholesomeness of beans, the protein-rich goodness of chicken, and the sweetness of corn. Let’s taco ’bout it!

Ingredients

• Chicken breast, 2 pieces (approximately 500g in total) [500g]
• Black beans, 1 can (15oz) [425g]
• Sweet corn, 1 cup [165g]
• Soft taco shells, 4
• Red onion, 1 (finely chopped)
• Green bell pepper, 1 (diced)
• Cilantro, a handful (chopped)
• Olive oil, 2 tablespoons [30ml]
• Ground cumin, 1 teaspoon [5g]
• Ground paprika, 1 teaspoon [5g]
• Salt and pepper, to taste

Preparation and cooking time: Approximately 30 minutes.

Serves: 2

Nutritional Facts (per serving)

• Calories: 540
• Protein: 35g
• Fat: 14g
• Carbohydrates: 72g
• Fiber: 10g
• Sugar: 7g
• Sodium: 410mg

Instructions

1. Start by marinating the chicken. In a bowl, mix the chicken with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Ensure all pieces are well-coated and set aside for 10 minutes.
2. In a skillet or pan, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the marinated chicken. Cook each side for 6-7 minutes until the chicken is fully cooked through and has a golden-brown crust.
3. Once cooked, remove the chicken from the skillet and set aside. Let it rest for a few minutes, then dice or shred it.
4. In the same skillet, add the diced red onions and bell pepper. Sauté until the veggies are slightly softened.
5. To the skillet, add the beans and corn. Stir occasionally and cook for another 5 minutes until everything is heated through.
6. Add the shredded chicken back into the skillet, give it a good mix, ensuring everything is well combined.
7. Warm the taco shells as per the package instructions.
8. Now, it’s time to assemble the tacos! Lay out a taco shell, add a generous helping of the chicken-bean-corn mixture, garnish with cilantro, and repeat for the rest of the taco shells.

Tips

1. For a spicy kick, you can add a diced jalapeño to the bean and corn mix.
2. Using fresh corn instead of canned can provide a sweeter taste.
3. Consider adding a squeeze of lime for a zesty flavor profile.

Serving Suggestions

• Pair these tacos with beans, chicken, and corn with a fresh side salad or some guacamole.
• Top them off with some diced tomatoes or a drizzle of your favorite salsa for added freshness.
• For those watching their carb intake, consider using lettuce wraps instead of traditional taco shells.

Experience the delight of Tacos with beans, chicken, and corn and revolutionize your taco nights! With this recipe in your arsenal, not only are you feeding your body with quality nutrients, but you’re also pleasing your taste buds. Remember, good food is the cornerstone of a fit life, and what can be better than a plate filled with tacos that come with beans, chicken, and corn? Dive in, AH7 community, and let the fiesta begin!

TACOS WITH BEANS, CHICKEN AND CORN

Tacos with beans, chicken, and corn: The delectable trio that’s not just a taste explosion, but also packs a nutritional punch! Dive into the ultimate recipe that brings together the wholesomeness of beans, the protein-rich goodness of chicken, and the sweetness of corn. Let’s taco ’bout it!

5 from 1 vote

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

TACOS WITH BEANS, CHICKEN AND CORN

Amount per Serving

Calories

540

% Daily Value*

Fat

 

14

g

22

%

Sodium

 

410

mg

18

%

Carbohydrates

 

72

g

24

%

Fiber

 

10

g

42

%

Sugar

 

7

g

8

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chicken breast 2 pieces (approximately 500g in total) [500g]
• Black beans 1 can (15oz) [425g]
• Sweet corn 1 cup [165g]
• Soft taco shells 4
• Red onion 1 (finely chopped)
• Green bell pepper 1 (diced)
• Cilantro a handful (chopped)
• Olive oil 2 tablespoons [30ml]
• Ground cumin 1 teaspoon [5g]
• Ground paprika 1 teaspoon [5g]
• Salt and pepper to taste

Instructions

• Start by marinating the chicken. In a bowl, mix the chicken with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Ensure all pieces are well-coated and set aside for 10 minutes.
• In a skillet or pan, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the marinated chicken. Cook each side for 6-7 minutes until the chicken is fully cooked through and has a golden-brown crust.
• Once cooked, remove the chicken from the skillet and set aside. Let it rest for a few minutes, then dice or shred it.
• In the same skillet, add the diced red onions and bell pepper. Sauté until the veggies are slightly softened.
• To the skillet, add the beans and corn. Stir occasionally and cook for another 5 minutes until everything is heated through.
• Add the shredded chicken back into the skillet, give it a good mix, ensuring everything is well combined.
• Warm the taco shells as per the package instructions.
• Now, it’s time to assemble the tacos! Lay out a taco shell, add a generous helping of the chicken-bean-corn mixture, garnish with cilantro, and repeat for the rest of the taco shells.

Notes

TIPS

For a spicy kick, you can add a diced jalapeño to the bean and corn mix.
Using fresh corn instead of canned can provide a sweeter taste.
Consider adding a squeeze of lime for a zesty flavor profile.

SERVING SUGGESTIONS

Pair these tacos with beans, chicken, and corn with a fresh side salad or some guacamole.
Top them off with some diced tomatoes or a drizzle of your favorite salsa for added freshness.
For those watching their carb intake, consider using lettuce wraps instead of traditional taco shells.