Lunch: Grilled Chicken Tacos

Lean chicken takes on tasty Tex-Mex flavor in these tacos that are ready in less than half an hour!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Grilled Chicken Tacos

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 tablespoon canola or vegetable oil
1 tablespoon lime juice
2 teaspoons chili powder
1/8 teaspoon salt
2 boneless skinless chicken breasts
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/3 cup chunky-style salsa
2 tablespoons chopped fresh cilantro
8 soft corn tortillas (6 inch), warmed
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
2 tablespoons reduced-fat sour cream

Instructions

Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken breasts, turning to coat.
Place chicken on grill. Cover grill; cook over medium heat about 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 °F). Remove from heat; slice crosswise into strips.
Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Divide chicken evenly onto half of each tortilla; top with beans, cheese and sour cream. Fold tortilla in half over filling.