Smashed Chicken Pesto Tacos
Ingredients
- 1 pound ground chicken breast
- 2 - 3 tbsp pesto
- 8 tortillas, standard size 6 inch
- fresh mozzarella balls
- fresh greens use your favorite lettuce
- sundried tomatoes jar packed in oil
- shredded parmesan cheese
Instructions
- In a small bowl, mix together the uncooked ground chicken and pesto. Use 3 tbsp pesto if you want a stronger flavor.
- Spread the chicken mixture over the tortillas evenly. It will be a fairly thin layer, approximately 2 oz of meat.
- Heat a skillet over low to medium heat. I set the oven dial to 4. Do not let the pan get too hot or the tacos will burn before the chicken is cooked through.
- Add a small amount of oil to your pan to prevent sticking. Then, place the tortilla meat side down in the heated pan. Cover and cook for 4 - 5 minutes or until the meat is cooked through and browned. With a metal spatula, flip the taco. Add 4 - 5 mozzarella cheese balls on top of the cooked chicken. Cover and cook for another 1 - 2 minutes or until the cheese starts to melt and the tortilla is browned.
- Repeat this process until all your tacos are cooked. You can use a large skillet and cook multiple at once, if desired.
- Once the tacos are cooked, top with greens, sundried tomatoes, and parmesan cheese. Enjoy!
Notes
Nutrition Facts
Serving size: 1 taco | 210 kcal | 7 g fat | 20 g carbohydrates | 17 g protein
How to Use
Athletes: The great thing about this recipe is that you can adjust to your specific needs - eat as many tacos as you need to in order to hit your nutrition goals.
Healthy Eating: This is a great balanced dinner! A good place to start is to eat 2 of these tacos, and adjust for your needs. Pair with a side salad or your favorite veggie.
Kids: BYOT (build your own taco) is always a hit for kids. Cut up some veggies on the side.