This meal is light and packed with veggies to cool down the body, support the digestive system and bring a bit of protein into the meal.

Yields1 Serving
 ½ pound of chicken cutlets, cut into strips
 1 can of black beans, rinsed
 1 cucumber, diced
 ½ red pepper, diced
 ½ vidalia onion, diced
 2 limes, juiced
 ½ peach, diced
 2 sprigs of mint, chopped
 2 teaspoon of salt
 3 teaspoon of olive oil
 Oregano to taste
1

Heat the oven to 350 degrees.
Meantime, place the chicken strips in a cookie sheet.

2

Sprinkle oregano and 1 teaspoon of salt on the chicken then drizzle it with 2 teaspoons of olive oil .
Turn the chicken strips so the bottoms are evenly coated with the above mixture.
Bake for 15 minutes or until tender.

3

In a large bowl, combine the vegetable and fruit ingredients.
Add the mint and remaining salt and gently toss.

4

Add the remaining olive oil and gently toss.

5

Let sit in the refrigerator or on the counter for 30 minutes for the flavors to combine.

6

Place a few strips of chicken in the center on the soft taco shell. Then, top the chicken with some salad mixture. Fold over and enjoy!

7

Option: change up the veggies and use whatever you have in the refrig. Add hot peppers for spice!

Ingredients

 ½ pound of chicken cutlets, cut into strips
 1 can of black beans, rinsed
 1 cucumber, diced
 ½ red pepper, diced
 ½ vidalia onion, diced
 2 limes, juiced
 ½ peach, diced
 2 sprigs of mint, chopped
 2 teaspoon of salt
 3 teaspoon of olive oil
 Oregano to taste

Directions

1

Heat the oven to 350 degrees.
Meantime, place the chicken strips in a cookie sheet.

2

Sprinkle oregano and 1 teaspoon of salt on the chicken then drizzle it with 2 teaspoons of olive oil .
Turn the chicken strips so the bottoms are evenly coated with the above mixture.
Bake for 15 minutes or until tender.

3

In a large bowl, combine the vegetable and fruit ingredients.
Add the mint and remaining salt and gently toss.

4

Add the remaining olive oil and gently toss.

5

Let sit in the refrigerator or on the counter for 30 minutes for the flavors to combine.

6

Place a few strips of chicken in the center on the soft taco shell. Then, top the chicken with some salad mixture. Fold over and enjoy!

7

Option: change up the veggies and use whatever you have in the refrig. Add hot peppers for spice!

BLACK BEAN CHICKEN TACO

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