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Chicken Soft Tacos with Sautéed Onions and Apples

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings (serving size: 2 tacos)
In this recipe, a savory-sweet taco filling is encased in warm flour tortillas.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 2 cups thinly sliced onion
  • 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
  • 2 garlic cloves, minced
  • 8 (6-inch) flour tortillas

Nutrition Information

  • calories 454
  • caloriesfromfat 25 %
  • fat 12.6 g
  • satfat 3.8 g
  • monofat 6.1 g
  • polyfat 1.5 g
  • protein 32.9 g
  • carbohydrate 51.5 g
  • fiber 4.8 g
  • cholesterol 73 mg
  • iron 3.3 mg
  • sodium 705 mg
  • calcium 116 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.

  2. Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.

  3. Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.