The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Chicken Tacos with Roasted Kale and Carrots
Per Serving
150 g pulled chicken thighs (cooked with tomatoes, chilies, peppers, onions)
125g veggies (kale and carrots tossed in a little safflower oil, salt and pepper)
1/3 c bean dip (black beans, tomatoes, cilantro, onions, peppers, jalepenos)
3 tortillas
hot sauce
Equipment needed: 1- 2 sheet pans
Preheat oven to 425.
Place the chicken and veggies on a sheet pan. For 3-4 servings I recommend 2 sheet pans.
Set a timer for 6 minutes.
When the oven reaches 425, place the sheet pan in the oven.
While you're waiting for the chicken and kale to cook, lay out the tortillas on a clean work surface. You will want to warm them just a bit before adding the bean spread. You can do this by microwaving them for 20-30 seconds or placing them on a dry pan and warming on the stove. Evenly top the tortillas with the bean spread after they are warm.
When the timer goes off, pull the chicken and kale from the oven. The kale should be crispy, leave in for another minute or 2 if it doesn't seem crisp. If you like your tacos with a bit more heat, drizzle a little hot sauce on the chicken. This can also be added to individual tacos if not everyone in the house likes spicy food.
Top the tortillas with the chicken and kale and enjoy. From start to finish this dinner takes less than 10 minutes. Enjoy!
