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- Prep Time
- 2 6-oz boneless, skinless chicken breasts
- 4 tsp extra-virgin olive oil, divided (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
- 1 tsp each ground coriander and cumin (TRY: Simply Organic Ground Coriander and Ground Cumin)
- 1/2 tsp each sea salt and ground black pepper, divided (TRY: Simply Organic Ground Black Pepper)
- 1 red onion, sliced into 1/2-inch rounds
- 8 4-inch corn tortillas
- 2 cups fresh cilantro
- 1 jalapeño chile pepper, seeded and roughly chopped
- 1 large lime, juiced
- 1 clove garlic, crushed
- 1 Roma tomato, seeded and roughly chopped
1. Preheat a greased grill or grill pan to medium-high.
2. Rub chicken with one-quarter of oil, coriander, cumin and one- half of each salt and pepper. Grill chicken, flipping once, until no longer pink inside and internal temperature reaches 165°F, 15 to 18 minutes. Transfer to a cutting board; cover to keep warm.
3. Meanwhile, brush both sides of onion rounds with another one- quarter of oil. Grill onions, flipping once, until softened and charred, 2 to 3 minutes per side. Transfer to cutting board; slice into strips and cover to keep warm.
4. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
5. To a food processor, add cilantro, jalapeño, lime juice, garlic, remaining one-half of oil and remaining one-half of each salt and pepper. Process to a chunky consistency. Add tomato and pulse until chunky.
6. Slice or shred chicken and divide among tortillas. Top with grilled onions and salsa.
- Serving Size: 1/4 of recipe
- Calories: 217
- Carbohydrate Content: 18 g
- Cholesterol Content: 47 mg
- Fat Content: 8 g
- Fiber Content: 3 g
- Protein Content: 20 g
- Saturated Fat Content: 1 g
- Sodium Content: 301 mg
- Sugar Content: 2 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 1 g