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40 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
corn tortilla
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fiber as 62.7% and Sodium as 51.3% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.7% of RDA
• Calories: 34.9% of RDA
• Carbs: 28.9% of RDA
• Fat (total lipid): 40.6% of RDA
• Fiber: 62.7% of RDA
• Fructose: 4.7% of RDA
• Protein: 44.1% of RDA
• Sodium: 51.3% of RDA
• Sugar: 18.6% of RDA
• Vitamin A (IU): 44.3% of RDA
• Vitamin B6: 72.6% of RDA
• Vitamin C: 22.0% of RDA
• Iron: 2.4% of RDA
• Magnesium: 43.6% of RDA
• Manganese: 63.3% of RDA
• Niacin: 87.7% of RDA
• Potassium: 31.1% of RDA
• Zinc: 18.4% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
59.7
g
Calories
523
 
Fiber
13.2
g
Iron
0.435
mg
Protein
37.2
g
Sodium
692
mg
Sugars
4.65
g
Fat (total lipid)
18.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
20
whole
+
-
 
use 2 for each taco.
 
1/2
heads
+
-
 
shredded.
 
1
whole
+
-
 
diced.
 
2
whole
+
-
 
cut into wedges.
 
1
whole
+
-
 
can use yellow or red. diced.
 
1/4
cups
+
-
 
chopped.
 
1
whole
+
-
 
seeded and diced. optional.
 
1
lb
+
-
 
boneless, skinless.
 
3
cloves
+
-
 
minced.
 
1 1/2
tsp
+
-
 
 
1 1/2
tsp
+
-
 
 
1 1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1
tbsp
+
-
 
 
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PREPARATION
1.
Preheat oven to 375 degrees.
2.
Wash chicken and slice into tenders and place in a bowl. Set aside.
3.
Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
4.
Chop onion and mince garlic. Mix spices with olive oil, onions and garlic.
5.
Pour spice/oil mixture over the chicken tenders and mix together thoroughly.
6.
Spread on a baking sheet in a single layer.
7.
Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
8.
Remove chicken from oven, and place in a large bowl.
9.
Using a hand mixer or a fork, shred chicken.
10.
Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
11.
Fill each tortilla (doubling them so they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 523
Protein 37.2 g
Carbohydrates 59.7 g
Iron 0.43 mg
Fiber 13.2 g
Calcium 16.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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