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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
flour tortilla
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:
flour tortilla
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fiber as 57.0% (as a percentage of RDA).
 
You may need to take this 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: 1.8% of RDA
• Calories: 34.5% of RDA
• Carbs: 40.5% of RDA
• Fat (total lipid): 20.3% of RDA
• Fiber: 57.0% of RDA
• Fructose: 5.5% of RDA
• Protein: 31.9% of RDA
• Sodium: 10.8% of RDA
• Sugar: 19.2% of RDA
• Vitamin A (IU): 28.7% of RDA
• Vitamin B6: 62.1% of RDA
• Vitamin C: 19.5% of RDA
• Iron: 1.9% of RDA
• Magnesium: 54.9% of RDA
• Manganese: 96.0% of RDA
• Niacin: 78.8% of RDA
• Potassium: 29.6% of RDA
• Zinc: 25.3% 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
111
g
Calories
690
 
Fiber
15.9
g
Iron
0.363
mg
Protein
35.9
g
Sodium
146
mg
Sugars
5.99
g
Fat (total lipid)
12.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
boneless, skinless, cut into strips.
 
1
cup
+
-
 
seeded and finely diced.
 
1
cup
+
-
 
cut into very small cubes.
 
1/2
cups
+
-
 
green parts only, diced.
 
3/4
cups
+
-
 
finely diced.
 
2
tbsp
+
-
 
freshly squeezed.
 
2
tbsp
+
-
 
finely chopped.
 
8
whole
+
-
 
6-inch.
 
1
tbsp
+
-
 
 
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PREPARATION
PREPARING THE CHICKEN
1.
In a large frying pan, add the olive oil and heat over medium-high heat.
2.
Add the chicken strips and cook, flipping halfway through, until there is no more pink and the internal temperature reaches 165F.
3.
Season with pepper.
PREPARING THE SALSA
4.
In a large bowl, add the bell pepper, onion, watermelon, green onion, cilantro, and lime juice.
5.
Mix very well to make sure everything is combined.
ASSEMBLING THE TACOS
6.
If desired, warm up the tortillas before using.
7.
Place a few strips of chicken on each tortilla.
8.
Spoon some of the watermelon salsa over the chicken strips and serve immediately so the tortillas don't get soggy.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free tortilla for flour tortilla.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 690
Protein 35.9 g
Carbohydrates 111 g
Iron 0.36 mg
Fiber 15.9 g
Calcium 18.2 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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