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.

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. 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. 

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! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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