Chicken Pomegranate Guac Tacos
Photo: Jonny Valiant
Ingredients
- 4 (4-ounce) boneless and skinless chicken breast halves
- Olive oil cooking spray
- 1 teaspoon salt-free Mexican seasoning
- 1/2 teaspoon salt
- 1 avocado, peeled
- 1/2 cup pomegranate seeds
- 1 lime
- 1 garlic clove, minced
- 8 (6-inch) corn tortillas
- 8 tablespoons sliced red onion
- 1 cup shredded red cabbage
- 8 tablespoons crumbled low-fat queso fresco
Preparation
Preheat grill pan over high heat. Coat chicken with olive oil spray; season with Mexican seasoning and salt. Grill 4–5 minutes per side; cut into bite-size cubes. In bowl, mash avocado with fork; stir in pomegranate seeds, juice from 1 lime, and minced garlic. On each of 4 plates, divide chicken and guacamole among 2 (6-inch) corn tortillas; top with 2 tablespoons sliced red onion, 1/4 cup shredded red cabbage, and 2 tablespoons crumbled low-fat queso fresco.
- Yield: Serves 4 (serving size: 2 tacos)
Nutritional Information
| Calories per serving: | 374 |
|---|---|
| Fat per serving: | 12.8g |
| Saturated fat per serving: | 2.8g |
| Monounsaturated fat per serving: | 6.6g |
| Polyunsaturated fat per serving: | 2.1g |
| Protein per serving: | 29g |
| Carbohydrate per serving: | 38g |
| Fiber per serving: | 8g |
| Cholesterol per serving: | 67mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 380mg |
| Calcium per serving: | 167mg |
Good to Know
The juicy pomegranate seeds add tangy flavor, and research has shown they have more inflammation-fighting antioxidants than red wine or green tea.