Spiced Chicken Tacos

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Time: 20 mins

Makes: 4 servings

Avocado is packed with monounsaturated fats that help reduce inflammation and will help you feel fuller longer.

Ingredients

1 tsp. ground cumin
 
1/2 tsp. garlic powder
 
1/4 tsp. chipotle chili powder
 
Kosher salt
 
pepper
 
1 tbsp. olive oil
 
large boneless, skinless chicken breasts
 
medium radishes
 
scallions
 
large avocado
 
1/4 c. pomegranate seeds
 
1 tbsp. fresh lime juice
 
1/2 c. fresh cilantro leaves
 
small flour tortillas
 
sour cream

Instructions

Heat oven to 425 degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the cumin, garlic, chili powders, and 1/2 teaspoon salt.

Heat the oil in a medium skillet over medium heat. Season the chicken with the spice mixture and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.

Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, and 1/4 teaspoon each salt and pepper; fold in the cilantro.

Slice the chicken into 1/4-inch-thick pieces. Fill the tortillas with the chicken and top with the pomegranate salsa. Serve with sour cream, if desired.

Publication: goodhousekeeping

Photo: Kate Mathis

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