Jessie James Decker's Chicken Zucchini Tacos
This chicken zucchini taco recipe is my go-to recipe for a healthier lunch and quick dinner. I love to whip this up in the beginning of the week because it’s quick, easy, healthy and delicious. It's packed with veggies and my family loves it! It's totally great for leftovers, I just skip the tortilla and just eat it out of a bowl with some Mexican cheese sprinkled on top. Nice carb free option that’s still yummy! I think ya’ll will really like this Jessie James Decker recipe out of her book ‘Just Jessie’.
DS Difficulty Rating: 1/5
Prep Time: 5 Minutes
Total Time: 20 Minutes
Author: Jessie James Decker
Cookbook:Just Jessie
Step One: Coat skillet with olive oil and sauté zucchini for about 5 minutes over medium-high heat. Add your peppers and onion and continue to cook until soft about 10 more minutes. While that is cooking, season your ground chicken with paprika, cumin, chili powder and garlic powder and cook till browned. Add a little more olive oil if it gets too dry.
Step Two: When both of your chicken and vegetables are finished, combine to one pan and add the chicken broth and tomatoes. Season with salt, pepper and garlic powder as desired. Next, Preheat your oven to 350 degrees. Place your tortillas on a baking sheet and brush with olive oil on both sides. Bake for 2 to 5 minutes. Place your ground chicken mixture on each tortilla and top with cheese.
Ingredients:
Olive Oil
2 Zucchinis, Chopped
¼ Yellow Onion, Chopped
¼ Red Pepper, Chopped
1 Pound Ground Chicken
1 Tablespoon Cumin
½ Tablespoon Paprika
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
Salt and Pepper, to taste
1 14.5-Ounce Can Diced Tomatoes
½ Cup Chicken Broth
10 Whole-Wheat Tortillas
Low-Fat Shredded Mexican Cheese
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