Chicken with Salad and Cheddar Cheese Taco

Ingredients

• Chicken Breast150 g
• Corn Tortilla3 medium (90 g)
• Red Bell Pepper1/4 count (30 g)
• Tomato1/2 count (65 g)
• Lettuce1/2 cup (18 g)
• Cheddar Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   Cut the chicken breast into medium pieces and boil in salted water for 12-15 minutes, until cooked.

2. 2

   Step 2

   Once cooled, shred using a fork or your hands. Season with paprika.

3. 3

   Step 3

   At the same time, chop the tomato, bell pepper and lettuce for the salad. Add salt and pepper and if you want, add some lemon juice.

4. 4

   Step 4

   Chop the cheddar cheese. You can also use, white/fresh, ricotta or mozzarella cheese.

5. 5

   Step 5

   Warm the tortilla for 1-2 minutes in a pan over medium-low heat.

6. 6

   Step 6

   Put some salad and cheese on each tortilla.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Salad and Cheddar Cheese Taco can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.