Thursday, May 5, 2016

Lemon Pepper Chicken Tacos

Oh my!  I just tried this the other day and I am in love with it.  I love that it's a taco, but completely different AND healthy, while still delicious!  Where do you get the Wildtree ingredients?  From me, of course!  Here's a direct link to purchase them!  Wildtree Lemon Pepper Blend, and Wildtree Natural Grapeseed Oil but you could just as easily use Wildtree Roasted Garlic Grapeseed Oil.

Please also check out my Mandy's Wildtree - Facebook page or to see the other great products we offer!

Lemon Pepper Chicken Tacos
Serves 4
Prep: 15 minutes // Cook: 10 minutes

Calories: 360; Fat: 16g; Saturated Fat: 3.5g; Carbohydrate: 24g; Fiber: 5g; Protein: 29g; Cholesterol: 80mg; Sodium: 480mg


2 cups broccoli slaw
1/2 red bell pepper, thinly sliced
1/4 cup shredded carrot
2 tablespoons fresh chopped cilantro
1 lime, juiced
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts
2 teaspoons Wildtree Lemon Pepper Blend
1/2 tablespoon Wildtree Natural Grapeseed Oil
8 hard taco shells
1/2 avocado, sliced
1/4 cup feta

Prepare and measure out the broccoli slaw, red bell pepper, carrot, cilantro, lime juice, salt, and pepper.  Add the ingredients to a mixing bowl and toss to combine; set aside.  Slice chicken and season with Lemon Pepper Blend.  Heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium heat.  Add the chicken and cook on both sides until golden brown and chicken is cooked through: 165°F.  Transfer chicken to a cutting board to rest.  Shred the chicken once it is cool enough to handle.  Fill each taco shell with chicken, prepared slaw, avocado, and feta.  Enjoy!

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