Chicken Tacos with Peach Salsa

Calories per serving: 393

Macronutrient breakdown:  Protein: 23% | Fat: 31% | Carb: 47%

Nutrients, Serving

Protein: 28 g
Fat: 17 g
Carbs: 58 g
Fiber: 4 g
Sodium: 768 mg
Sat. Fat: 3 g

Ingredients: (serves 4)

Shells

• 8- 8 inch flour tortillas

Salsa

• 2 tbsp. finely chopped red onion
• 2 medium ripe peaches, peeled and chopped
• 1 jalapeño pepper, minced
• 1 tbsp. fresh cilantro, chopped
• 2 tsp. fresh basil, chopped
• 1 tsp. fresh mint, chopped
• 1 tsp. fresh lime juice
• 1/2 tsp. sugar
• salt and pepper to taste (optional)
• zest of 1/2 lime (optional)

Chicken

• 2 tbsp. olive oil
• zest of ½ lime
• 2 garlic cloves, minced
• 1 tsp. cumin
• 1 tsp. onion powder
• ¾ lb. boneless, skinless chicken breast, raw

Directions:

Salsa

1. Add all the ingredients to a bowl and gently mix to blend.

Chicken

1. Preheat the grill to 400 degrees F.
2. Place the chicken in a large bowl. Add the remaining ingredients. Toss, so that the chicken is well coated with the spices and oil.
3. Place the thighs on the preheated grill and allow them to grill for about 5 minutes. Flip them over and grill for an additional 5 minutes or until the meat thermometer reaches 160 degrees F.
4. Remove the chicken from the grill and let rest for 5 minutes.  The temp should reach 165 degrees F.

Tacos

1. Slice the chicken into strips and build the tacos by placing the chicken strips on the tortillas, and top with the peach salsa and additional cilantro (optional).

Note:  Nutritional analysis excludes optional ingredients.  To decrease the sodium level of this meal, consider using a low sodium tortilla or switch to corn tortillas with no salt added.