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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Chicken Taco Bowls

      Chicken Taco Bowls

      Low Potassium High Protein Egg-Free No Shellfish Nut-Free Gluten-Free Mexican Chicken Dinner

      Chicken Taco Bowls

      Low Potassium High Protein Egg-Free No Shellfish Nut-Free Gluten-Free Mexican Chicken Dinner
      4 servings
      Prep time: 45 minutes
      Total time: 45 minutes

      Description

      This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.

      Directions

      1. Preheat oven to 375°F.
      2. Heat tortillas until warm. Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl”. Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
      3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
      4. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.

      Tips

      • To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
      • Muffin tin with 12 (1/2-cup) cups
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories492 cal
      • Total Fat29.1 g
      • Saturated Fat6.8 g
      • Cholesterol0 mg
      • Sodium730 mg
      • Carbohydrate Total32.8 g
      • Protein25.3 g
      • Phosphorus408 mg
      • Potassium547 mg
      • Fiber5 g
      • Calcium195 mg
      Share this

      Ingredients

      • 8 6-inch corn tortillas
      • Canola oil cooking spray
      • 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
      • 1 teaspoon garlic powder
      • ¼ teaspoon salt
      • 1 tablespoon canola oil
      • 1 cup prepared green salsa
      • ½ cup shredded sharp Cheddar cheese
      • ½ cup reduced-fat sour cream
      • 1 cup thinly sliced lettuce
      • 1 medium tomato, chopped
      • 2 tablespoons sliced ripe black olives

      Ingredients

      • 8 6-inch corn tortillas
      • Canola oil cooking spray
      • 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
      • 1 teaspoon garlic powder
      • ¼ teaspoon salt
      • 1 tablespoon canola oil
      • 1 cup prepared green salsa
      • ½ cup shredded sharp Cheddar cheese
      • ½ cup reduced-fat sour cream
      • 1 cup thinly sliced lettuce
      • 1 medium tomato, chopped
      • 2 tablespoons sliced ripe black olives
      • 8 6-inch corn tortillas
      • Canola oil cooking spray
      • 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
      • 1 teaspoon garlic powder
      • ¼ teaspoon salt
      • 1 tablespoon canola oil
      • 1 cup prepared green salsa
      • ½ cup shredded sharp Cheddar cheese
      • ½ cup reduced-fat sour cream
      • 1 cup thinly sliced lettuce
      • 1 medium tomato, chopped
      • 2 tablespoons sliced ripe black olives

      Description

      This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.

      Directions

      1. Preheat oven to 375°F.
      2. Heat tortillas until warm. Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl”. Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
      3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
      4. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.

      Tips

      • To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
      • Muffin tin with 12 (1/2-cup) cups
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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