• 4 boneless skinless chicken breasts
  • 1 cup multi-colored bell peppers, sliced
  • 1 small onion, chopped
  • ½ cup cremini mushrooms, sliced
  • 2 cups low-sodium chicken broth
  • 2 Tbsp. olive oil
  • Mexican Seasoning blend (like Frontier Organic)
  • 1 small container of plain low-fat Greek yogurt (to use as a sour cream substitute or low-fat sour cream)
  • 1 small container of fresh guacamole (like Whole Foods) or avocado slices
  • 1 small container of fresh or jarred salsa
  • 1 cup of low-fat cheddar cheese
  • Mixed greens
  • 8 small whole-wheat or soft corn tortillas
  1. Marinate 4 chicken breasts in 2 Tbsp. olive oil and Mexican Seasoning blend and cover in the refrigerator for at least two hours.
  2. Place chicken in a crockpot and cover with sliced bell peppers, mushrooms, onion and chicken broth.  Cook on High for 3 1/2 hours (or on low for 7 hours). When ready, shred the chicken breast and mix with the vegetables and remaining liquid.
  3. Create a taco bar with your favorite toppings and make two tortillas per person. Makes four servings.

Note: If you’re in a time crunch, you can sauté ground bison or ground turkey stove top with Mexican seasoning, olive oil and veggies.

Note: Create a vegetarian option by sautéing the veggies and a few handfuls of spinach with olive oil and Mexican seasoning.

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