Chicken-Vegetable Tacos

Chicken-Vegetable Tacos
Total Time:
45 mins
12 tacos


  • 1 pound skinless, boneless chicken breasts, cut into bite-size strips

  • 1 cup bottled green salsa

  • 4 ounce fingerling potatoes

  • 2 ears sweet corn, uncooked

  • 12 8 inch whole wheat tortillas, heated

  • 2 tomatoes, seeded and chopped

  • ½ cup coarsely chopped Italian (flat-leaf) parsley

  • 2 red, yellow, and/or green sweet peppers, coarsely chopped

  • 2 small zucchini, cut in thin wedges


  1. 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.

  2. 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.

  3. On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.

Nutrition Facts (per serving)

311 Calories
14g Fat
24g Carbs
24g Protein
Nutrition Facts
Calories 311
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 67mg 22%
Sodium 925mg 40%
Total Carbohydrate 24g 9%
Protein 24g
Vitamin C 40.7mg 204%
Calcium 90.9mg 7%
Iron 3.4mg 19%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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