August 16, 2011

Why Did the Chicken Cross the Road?

To find its way into yummy chicken tacos of course!

Tonight, my friend Sarah came over for dinner and as she is on the Atkins diet, I wanted to be an accommodating hostess. I chose chicken tacos, because it met Sarah's low carb needs, my budget, and it doesn't even take thirty minutes to make.

Remember how we broiled the bird when we made margarita chicken earlier this week? Well, do that again.

Take plain chicken breasts and broil them for 12 minutes (6 on the top rack, 6 on the middle rack).

When the chicken is cooked, slice or chop as desired. I like small strips, since I munch in small bites. Put a cast iron skillet over medium heat and melt a tablespoon of butter in the skillet. When your chicken is shredded, place in the skillet with the melted butter and add (depending on how much chicken you have) a half cup to a cup of corn and a half cup to a cup of black beans.

I keep fresh corn I've sliced off the cob in my freezer, but you are welcome to use canned corn if you wish.

When you add the black beans and corn, add another tablespoon of butter. Once the butter has melted, stir in a package of taco seasoning and you are ready to chow down.

Wrap all that goodness in a whole wheat or flour tortilla, top off with a little shredded cheese, and that's all you need.

Happy cooking and happier eating!

(This recipe was inspired by the methods of Yvonne Starlin. Thanks a million!!)

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