- Yields: 12 tacos
- Start to Finish: 45 mins
pound skinless, boneless chicken breasts, cut into bite-size strips
cup bottled green salsa
ounces fingerling potatoes
ears sweet corn, uncooked
8 inches whole wheat tortillas, heated
tomatoes, seeded and chopped
cup coarsely chopped Italian (flat-leaf) parsley
red, yellow, and/or green sweet peppers, coarsely chopped
small zucchini, cut in thin wedges
- In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm.
- In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.
- On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.
Nutrition Facts (Chicken-Vegetable Tacos)
- Per serving:
- 311 kcal cal.,
- 14 g fat
- (4 g sat. fat,
- 67 mg chol.,
- 925 mg sodium,
- 24 g carb.,
- 12 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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