Chicken and Olive Tacos

Ingredients

• Chicken Breast150 g
• Tortillas3 count (120 g)
• Red Onion1/2 count (75 g)
• Olives4 count (20 g)
• Red Bell Pepper1/3 count (40 g)
• Chili Peppers1/3 count (15 g)
• Lettuce1 cup (35 g)
• Paprika1/2 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the onion, chili and bell pepper. Set some onion aside for the end of the recipe. Remember to season with lemon juice, salt and pepper.

2. 2

   Step 2

   Heat a pan over medium-high heat. In the meantime, add salt and pepper to the chicken and cut into bites.

3. 3

   Step 3

   Once heated, add the oil and then the chicken.

4. 4

   Step 4

   Cook for about 6-8 minutes or until browned.

5. 5

   Step 5

   Then add the onion and bell pepper. Stir-fry for 5-7 minutes over medium heat.

6. 6

   Step 6

   Season with paprika and salt and pepper to taste.

7. 7

   Step 7

   At the same time, preheat a pan over high heat for the salmon.

8. 8

   Step 8

   On each tortilla: Place a leaf of lettuce, some filling, olives cut in half, slices of chili pepper and red onion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Olive Tacos can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.