Sweet Potato and Spinach Chicken Tacos - 28g Carbs, 7g Fiber, 4g Sugar
From: www.diabetes.org
Unexpected taco fillings are all the rage on the food truck scene. Make these rich and savory versions at home!
Prep Time: 5 min
Cook Time: 20 min
Serves: 4
Serving Size: 1 taco
1 1/2 Tbsp olive oil
1 cloves garlic, minced
24 oz fresh baby spinach
1 large (8-oz) sweet potato, peeled and diced
1/4 tsp cumin
1/4 tsp ground black pepper
4 Tbsp water
1 cup cooked chicken, shredded
4 (6-inch) corn tortillas, heated
4 tsp light sour cream
1/2 cup pico de gallo (purchased)
In a large nonstick pan, heat the oil over medium heat. Add the garlic and saute for 30 seconds. Add the spinach and sauté for 3 to 4 minutes.
Add the sweet potato, cumin, black pepper, and water to the pan. Saute for 2 minutes. Cover, reduce the heat to low, and cook for 8 minutes.
Add the chicken to the pan and mix to incorporate. Heat for 2 minutes.
Fill each tortilla with 1/4 of the chicken and sweet potato mixture. Top with 1 tsp of sour cream and 2 Tbsp of pico de gallo.
Dietitian's Tip: For the chicken, use leftover cooked chicken or purchase a cooked, rotisserie chicken. Pico de gallo, a fresh salsa, is found in most grocery stores in the refrigerated area of the deli or produce section and adds a lot of flavor and crunch to this recipe.
MAKE IT GLUTEN-FREE: Confirm that all ingredients are gluten-free and this dish can be gluten-free.
Serves: 4
Serving Size: 1 taco
Nutrition per Serving: 255 Calories, 10g Fat, 2g Saturated Fat, 35mg Cholesterol, 28g Carbs, 7g Dietary Fiber, 4g Sugars, 18g Protein, 185mg Sodium, 1305mg Potassium
Choices: 1 1/2 Starch, 1 Non-starchy Vegetable, 2 Lean Protein, 1/2 Fat
Posted by: chefgloria1030@yahoo.com
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