Chicken Pomegranate Guac Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The juicy pomegranate seeds in Chicken Pomegranate Guac Tacos add tangy flavor, and research has shown they have more inflammation-fighting antioxidants than red wine or green tea. Ingredients:
4 (4-ounce) boneless and skinless chicken breast halves |
olive oil cooking spray |
1 teaspoon salt-free mexican seasoning |
1/2 teaspoon salt |
1 avocado, peeled |
1/2 cup pomegranate seeds |
1 lime |
1 garlic clove, minced |
8 (6-inch) corn tortillas |
8 tablespoons sliced red onion |
1 cup shredded red cabbage |
8 tablespoons crumbled low-fat queso fresco |
Directions:
1. Preheat grill pan over high heat. Coat chicken with olive oil spray; season with Mexican seasoning and salt. Grill 45 minutes per side; cut into bite-size cubes. In bowl, mash avocado with fork; stir in pomegranate seeds, juice from 1 lime, and minced garlic. On each of 4 plates, divide chicken and guacamole among 2 (6-inch) corn tortillas; top with 2 tablespoons sliced red onion, 1/4 cup shredded red cabbage, and 2 tablespoons crumbled low-fat queso fresco.
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