Chicken Tacos with Vegetables and Avocado

Ingredients

• Turkey Breast150 g
• Tortillas2 count (80 g)
• Red Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Lettuce2 leaf (20 g)
• Carrot1/2 medium (30 g)
• Avocado1/4 count (60 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat half of the oil in a pot over high heat. Cut the chicken into bite-size pieces and season with salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken breast and brown on both sides. This will take 3-4 minutes.

3. 3

   Step 3

   Meanwhile, cut the onion and bell pepper into thin strips. Peel and grate the carrot.

4. 4

   Step 4

   When the chicken is browned, lower the heat to medium and add the rest of the oil.

5. 5

   Step 5

   Add the vegetables and stir-fry together with the chicken breast for 5-7 minutes.

6. 6

   Step 6

   Season to taste with salt and pepper and stir occasionally. Add more liquid if necessary to prevent it from drying out.

7. 7

   Step 7

   When desired doneness is reached, remove.

8. 8

   Step 8

   Meanwhile, peel and dice the avocado.

9. 9

   Step 9

   Warm the tortillas in a pan and allow 30 seconds per side, so that it is easy to use.

10. 10

    Step 10

    Fill the tortillas with lettuce, the mixture and avocado. Pour the lemon juice.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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