Barbecue Chicken Tacos with Pineapple Salsa
Cilantro Rice
Ingredients
- ½ lb boneless, skinless chicken breasts
- 1 tsp olive oil
- ⅓ cup barbecue sauce
- ¾ cup pineapple tidbits, drained
- 1 small red bell pepper, chopped
- 1 Tbsp chopped fresh cilantro
- 6 corn tortillas
- ⅔ cup shredded Monterey Jack cheese
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done, brushing with barbecue sauce occasionally. Thinly slice.
- Meanwhile, stir together pineapple, bell pepper, and cilantro.
- Heat tortillas according to package directions. Serve chicken in tortillas with cheese and pineapple salsa.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag white rice
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions; stir in cilantro. Season with salt and pepper to taste.
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