Ingredients
6
6 servings
- •4 boneless, skinless chicken breast halves
- •1 tablespoon ground cinnamon
- •salt and pepper to taste
- •2 large baking potatoes, peeled and cubed
- •¼ cup canola oil
- •1 large yellow onion, chopped
- •1 large clove garlic, peeled and minced
- •1 tablespoon chopped jalapeno peppers
- •1 lime, juiced
- •12 (6 inch) corn tortillas, warmed
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
- Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
- Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
- Serve the chicken and potatoes in warmed tortillas.
Nutritional Facts
Per 6 servings
- Calories: 395
- Carbohydrate: 50g
- Fat: 13g
- Fiber: 7g
- Protein: 22g
- Sugar: 3g
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