Healthy Ground Chicken Tacos (30 Minutes)

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Tacos are a universal favorite, and with a few smart tweaks, they can be a flavorful yet healthy option for any meal. By using lean ground chicken and packing in fresh vegetables like tomatoes and yellow bell peppers, you can indulge without guilt. The homemade guacamole drizzle adds a creamy, zesty kick that elevates the taco experience, while a mere sprinkle of cheese adds just enough indulgence. So, grab those hard shells, and let’s whip up a taco night that’s both tasty and nourishing!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (2 tacos per serving)) 1x

Ingredients

Units Scale
  • 1 lb ground chicken
  • 1 tablespoon olive oil
  • 1 yellow bell pepper, diced
  • 2 medium tomatoes, diced
  • 1 tablespoon taco seasoning
  • 8 hard taco shells
  • Salt and pepper, to taste

For the guacamole drizzle:

  • 2 ripe avocados
  • 1 small lime, juiced
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1 tablespoon water (to thin, if needed)

Toppings:

  • 1/2 cup shredded cheese
  • Fresh cilantro leaves (optional)

Instructions

  1. Prepare the Chicken Mixture (10 minutes): In a large skillet, heat olive oil over medium-high heat. Add the ground chicken and cook, breaking it apart with a spatula until it’s almost fully cooked. Add the diced yellow bell pepper, tomatoes, and taco seasoning. Continue to cook until the chicken is fully cooked and the vegetables are tender. Season with salt and pepper to taste.
  2. Prepare the Guacamole Drizzle (5 minutes): In a blender or food processor, combine the ripe avocados, lime juice, minced garlic, and salt. Blend until smooth. If the mixture is too thick, add a tablespoon of water to achieve a drizzle consistency.
  3. Assemble the Tacos (5 minutes): Warm the hard taco shells according to the package instructions. Spoon the ground chicken mixture into each shell. Drizzle with the guacamole sauce, top with a pinch of cheese, and garnish with fresh cilantro leaves, if using.

Notes

These ground chicken hard shell tacos prove that eating healthy doesn’t mean skimping on flavor. The combination of lean chicken with fresh veggies ensures a satisfying filling, while the guacamole drizzle offers a creamy counterpoint that binds everything together. The hint of cheese provides that classic taco touch. Pair these tacos with a side of mixed greens or a light bean salad, and you have a meal that’s both delightful and nutrient-rich.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving (2 tacos)
  • Calories: 420
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 25g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 24g
  • Cholesterol: 80mg

Pair this with...

Spanish Rice

Start by heating up a bit of oil in a skillet. Toss in some finely chopped onions and bell peppers, sautéing them until they're tender. Add in a cup of long-grain rice, stirring to coat the grains with the oil and to give them a slightly toasted edge. Now, stir in some tomato sauce or crushed tomatoes, along with garlic powder, cumin, and perhaps a pinch of paprika or chili powder for a kick. Pour in chicken or vegetable broth, ensuring the rice is submerged. Let everything come to a boil, then reduce the heat, cover, and let it simmer. Cook until the rice is tender and the liquid is absorbed. Once done, fluff the Spanish Rice with a fork, and sprinkle with fresh cilantro or green onions for an added burst of freshness.

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

Cole Slaw

Start by thinly slicing a mix of green and purple cabbage, and maybe toss in some shredded carrots for an extra splash of color and texture. For the dressing, whisk together mayo, a splash of vinegar, a spoonful of sugar, and a pinch of salt and pepper. Pour this creamy goodness over your veggies and give it a good mix. Let it chill in the fridge for an hour or so to let those flavors meld. When you serve it, you'll be met with a burst of crisp, creamy, and zesty flavors. For an even quicker version, feel free to use a bag of pre-shredded cole slaw mix from the store and combine with the dressing above.

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