Macros (makes 6 servings):
Protein: 64
Carbs: 121
Fat: 48
Calories: 1,172
Grocery List:
- Chicken breast (36 oz – about 3 medium-sized breasts)
- White beans (one 16 oz package)
- Corn tortillas (one package of twenty-four)
- Chicken broth (one 48 oz container)
- Olive oil (3 TBSP)
- Jiffy cornbread mix (one box)
- Creamed corn (one 15 oz can)
- Garlic (minced – I use the big jar from Costco)
- Onion (3)
- Zucchini (three medium-sized)
- Poblano pepper (one medium-sized)
- Jalapeño (two)
- Green bell pepper (one)
- Taco seasoning (half of an Ortega reduced-sodium package)
- Seasonings: salt, white pepper, paprika, cumin, cayenne, thyme, onion powder, garlic powder
- Avocado (3 medium)
- Salsa (one 16 oz jar – I used Pace chunky medium)
- Shredded Mexican cheese (one 8 oz package)
- Daisy lite sour cream (one 16 oz container)
Directions:
- Dice the 3 onions. (One is for the beans, one is for the Mexican veggies, and the other is for a taco topping)
- Add one diced onion to the instant pot along with some olive oil and garlic. Cook for a few minutes.
- Add the entire package of beans along with 6 cups of chicken broth and garlic & onion powder
- Cook the beans on the “chili” setting for 30 minutes. Let the beans sit for 20 minutes after cooking is done before releasing the pressure manually.
- Drain the beans of the excess liquid after cooking. Set aside.
- Add the jiffy cornbread mix and creamed corn to a 5×8 baking dish. Mix evenly.
- Cook the cornbread in the toaster oven (I use this one) at 350 ºF for 20 minutes.
- Pre-heat oven to 400 ºF
- Season chicken according to this blackened chicken recipe
- Heat 3 TBSP olive oil in a pan on high
- Sear the chicken on each side until brown. Add to a baking sheet lined with foil.
- Bake in the oven for ~ 8 min (internal temp of 165 ºF in the middle of the largest chicken breast)
- Remove from the oven, allow to cool, and then slice or cube chicken for tacos
- Dice all veggies besides the onion (already did that…)
- Add the veggies and olive oil to a large pan and cook for 10-15 minutes on medium heat. Add taco seasoning about halfway through. Mix thoroughly.
- Assemble tacos the day of eating and add your toppings (onions, sliced avocado, sour cream, shredded cheese, and salsa)
