Chicken, Corn and Bell Pepper Tacos

Ingredients

• Tortillas2 count (80 g)
• Chicken Breast150 g
• Corn1/4 unidad (63 g)
• Red Bell Pepper1/4 count (30 g)
• Scallion1 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Place the grill over medium-high heat. While heating, season the chicken breast with salt and pepper and cut into bite-size pieces.

3. 3

   Step 3

   Once heated, add the oil, spread and add the chicken.

4. 4

   Step 4

   Cook for 6 to 8 minutes, stirring occasionally. Remove when desired doneness is reached.

5. 5

   Step 5

   Meanwhile, dice the bell pepper and chop the scallion.

6. 6

   Step 6

   Warm the tortillas for 30 seconds per side in a pan.

7. 7

   Step 7

   Mix the chicken with the corn, bell pepper and scallions. Add salt to taste.

8. 8

   Step 8

   You can optionally add some onion or lettuce.

9. 9

   Step 9

   Stuff the tacos with the mixture and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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