Spicy Jerk Chicken Tacos
Quick Refried Black Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1½ Tbsp Caribbean Jerk seasoning, divided
- 1 (8-oz) carton reduced-fat sour cream
- 3 Tbsp chopped fresh cilantro (or parsley)
- 1 Tbsp lime juice
- 1 (4.9-oz) pkg whole-grain corn taco shells
- 1 (16-oz) pkg tri-color coleslaw
Instructions
- Preheat grill to medium-high heat (350°F to 400°F).
- Pound chicken to an even thickness. Brush with oil, and sprinkle with 1 Tbsp jerk seasoning.
- Grill chicken, covered with grill lid, 5 to 6 minutes per side or until done. Let stand 5 minutes; thinly slice.
- Stir together sour cream, cilantro, lime juice, and ½ Tbsp jerk seasoning.
- Heat taco shells according to package directions; place chicken in shells.
- Top with slaw mix and sour cream mixture.
Side Dish Ingredients
- 2 (15-oz) cans BPA-free black beans, drained and rinsed
- ½ cup low-sodium chicken broth
- 2 green onions, finely chopped
Side Dish Instructions
- Combine beans and broth in a large skillet.
- Cook over medium heat, stirring and mashing with a spoon or potato masher until thoroughly heated.
- Season with salt and pepper to taste; top with green onions.
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