Skillet Chicken Tacos
Looking for something to get through your weekday dinner prep? This easy 1, 2, 3 skillet chicken tacos idea is packed with great flavor!
Servings: 2 people
Ingredients
- 2 servings Protein I used chicken thigh
- 1 1/2 cup Crunchy vegetables I used asparagus and bell pepper, cut in 1-inch pieces
- 1 cup Creamy vegetables I used sweet potatoes, but in cubes, sub with tomato puree for keto
- 1 tbsp Chopped herbs I used cilantro
- Salt and Pepper to taste
- 4 Taco shell or tortillas I used corn based ones, sub with flax tortilla for keto
Instructions
- Heat skillet over medium heat with cooking oil
- Place chicken thigh skin side down. Season with salt and pepper then press down to pan fry
- As the chicken skin crisp up, turn chicken thighs over with a spatula. Season with salt and pepper on the other side
- Add creamy vegetables to skillet along with 1/2 cup water
- Cover to simmer until chicken is fully cooked
- Add crunchy vegetable to skillet and stir to combine. Season further if needed
- Serve with your choice of tortillas and enjoy!