Chicken Tacos

Approximate Macros: Calories: 430 | Protein: 35g | Carbs: 28g | Fats: 20g | Fiber: 4g
Servings: 2 (2 tacos/serving)

These pan-seared chicken tacos are simple, flavorful, and easy to adapt. The seasoned chicken gets a quick marinade for extra depth, the bell peppers add sweetness and crunch, and everything is wrapped in golden, crispy tortillas with your favorite toppings. High in protein and easy to prep — this one’s a staple.

Ingredients

For the Chicken + Marinade:

• 250g chicken breast (1 large breast)

• 5g olive oil (1 tsp)

• Juice of ½ lime

• ½ tsp chili powder

• ½ tsp paprika

• ¼ tsp garlic powder

• Salt and pepper to taste

For the Tacos:

• 2 tsp olive oil

• 1 medium bell pepper, diced

• 4 small corn or flour tortillas

• 15g parmesan cheese

• Shredded lettuce, chopped cilantro, diced red onion, and extra lime wedges for serving

Instructions

1. Marinate the Chicken
In a bowl, combine lime juice, 1 tsp olive oil, chili powder, paprika, garlic powder, salt, and pepper. Add chicken breast and coat well. Let marinate for at least 15 minutes (or longer if time allows).

2. Cook the Chicken
Heat 1 tsp olive oil in a pan over medium heat. Add the chicken and cook until golden brown and internal temp reaches 165°F (about 6–7 minutes per side, depending on thickness). Remove from pan and let rest.

3. Sauté the Bell Pepper
In the same pan, add diced bell pepper and cook for 3–4 minutes until slightly softened and charred. Meanwhile, shred the chicken using two forks.

4. Crisp the Tortillas
In a clean pan or the same one (wiped down), add a light splash of olive oil and toast each tortilla for 30–60 seconds per side, until lightly golden and flexible.

5. Assemble the Tacos
Fill each tortilla with shredded chicken and peppers. Top with shredded lettuce, parmesan, cilantro, red onion, and an extra squeeze of lime juice.

Recipe Tips

• Use low carb tortillas for a lower-calorie base and additional fiber.