08.09.2017

Wellness Wednesday || Easy Week Night Chicken Verde Tacos

The early evenings are, hands down, one of the more chaotic times of the day for us. It’s always been, and continues to be, little miss’ witching hour… we’re tired from the long day…. and likely, ready for some dinner. That being said, I’ve started to master the art of meals in under 25 minutes… because, who has time to slave in the kitchen with a hangry family, and a toddler hanging on the leg? Yeah, I didn’t think so….

Yet, at the same time, I’ve never wanted to sacrifice in the nutrition and taste department. Quick and nutritious don’t have to be mutually exclusive, and this meal proves it. I make the chicken in the crock pot (but, if you forget and are scrambling at the last minute you can use a pressure cooker and it will cook in 8 minutes…I own this one and use it as a crock-pot too) and it’s ready when we get home. Then, I just sauté some bell peppers, whip up some guacamole (actually, TJ does this step, he makes it the best), and sometimes cook some Mexican cauliflower rice… all of that takes, from start to finish, 20 minutes.

You can enjoy this meal several different ways… use all the ingredients to create a tasty salad (my favorite with the left overs), with corn tortillas for tacos, in a bowl (use cauliflower rice, bell peppers, black beans, avocado, salsa, and chicken), or with butter lettuce cups as I’ve been doing lately. Either way, the chicken is delish…. and approved by all in the family!

Shredded Salsa Verde Tacos

4 large chicken breasts
1 4 oz can of diced green chili peppers
1 can salsa verde (my favorite is from Trader Joe’s)
1 cup diced onions
2 minced garlic cloves
Salt + Pepper to taste

Directions: Place all of the above ingredients in a crock pot and place on low for 4 hours (this all depends on your crock-pot. I’ve found this is the best amount of time, using mine, that doesn’t dry out my chicken.). Once done, remove chicken, shred, and then add in all the juices.

Taco Ingredients: 

Butter lettuce cups (these are the perfect size and maintain their shape really well)
Black Beans
Avocado (or, if you’re like us, guacamole)
Mango Salsa (I purchased mine from a local market, but Trader Joe’s has a pineapple salsa that I think would be similar)
Micro greens (another delicious and nutritious topping)

Directions: Assemble tacos as you wish. Then, enjoy every single bite.

(I’ve also shared a few favorite workout looks at the end of this post)

________

 (Leggings, Tank, Sports Bra, Tote)

(Sweatshirt, Sneakers, Shorts)

(Tank)

(Tank, Capris, Sports Bra)

Comments

  1. Can’t ever have too many tacos! Do you have the Mexican cauliflower rice recipe on the blog? I’d love to try that out!

    • Shannon Pulsifer says:

      Agreed Jen! I need to get a recipe up! In a lot of my weekly meal plans I include how to make it though!

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