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) 

1/3 c lentil dip (black lentils, 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.

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Set a timer for 6 minutes. 

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When the oven reaches 425, place the sheet pan in the oven. 

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While you're waiting for the chicken and kale to cook, lay out the tortillas on a clean work surface. If you have corn tortillas you may want to warm them just a bit before adding the lentil spread. Evenly top the tortillas with the lentil spread. 

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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.

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Top the tortillas with the chicken and kale and enjoy. From start to finish this dinner takes less than 10 minutes. Enjoy! 

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