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    Chicken Taco Bowls

    Low PotassiumHigh Protein Egg-FreeNo ShellfishNut-FreeGluten-FreeMexicanChickenDinner
    Chicken Taco Bowls
    Low PotassiumHigh Protein Egg-FreeNo ShellfishNut-FreeGluten-FreeMexicanChickenDinner
    4 servings
    Active 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

    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

    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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