Garlic Lemon Chicken Tacos with Pinto Beans and Salsa Verde - Clean Eating Magazine

Garlic Lemon Chicken Tacos with Pinto Beans and Salsa Verde

This tomatillo salsa with lime juice and cumin does double duty as both a topper over the tacos as well as a sauce to simmer the beans in for maximum flavor.
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Garlic Lemon Chicken Tacos with Pinto Beans and Salsa Verde image

Find more taco recipes here! 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1/4 tsp sea salt
  • 1 15-oz BPA-free can pinto beans, drained and rinsed (TRY: Eden Organic Pinto Beans No Salt Added)
  • 8 6-inch corn tortillas
  • 1/4 cup (1 oz) crumbled cotija or feta cheese

SALSA VERDE

  • 8 oz fresh tomatillos, husked, rinsed with warm water and quartered
  • 1/2 cup loosely packed chopped
  • fresh cilantro
  • 2 green onions, chopped
  • 1/2 to 1 serrano chile pepper, chopped
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/4 tsp sea salt

Preparation

  1. In a glass or stainless steel bowl, combine chicken breasts, lemon juice, oil, garlic, black pepper and ¼ tsp salt; cover and let marinate in the refrigerator for 30 minutes.
  2. Meanwhile, prepare salsa: In a blender or food processor, blend all salsa ingredients until smooth. Set aside.
  3. In a small saucepan, combine pinto beans and ½ cup salsa. Heat on low, stirring occasionally, until beans are heated through, about 10 minutes.
  4. Heat a grill or grill pan on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.
  5. Remove chicken from marinade; discard marinade. Reduce grill or grill pan heat to medium and grill chicken until an instant-read thermometer registers 165°F or chicken is no longer pink in thickest part, 4 to 6 minutes per side. Let chicken rest for 5 minutes on a cutting board; slice thinly against the grain. Tuck chicken and beans into tortillas, top with salsa verde and sprinkle with cheese.

Nutrition Information

  • Serving Size: 2 tacos with toppings
  • Calories: 394
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 70 mg
  • Fat Content: 9 g
  • Fiber Content: 10 g
  • Protein Content: 33 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 366 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 4.5 g
  • Polyunsaturated Fat Content: 2 g