Healthy summer Chicken Tacos with Mango and Jicama Salad

Ingredients (4 Servings)

• 3/4 cup (3-inch) julienne-cut peeled jicama
• 1/2 cup sliced peeled ripe mango
• 1/4 cup presliced red onion
• 1 tbsp fresh lime juice
• 1/2 tsp sugar
• 1 1/2 tsp chopped fresh cilantro
• 1/4 tsp salt
• Dash of black pepper

• 1 tbsp olive oil, divided
• 1/2 kg skinless, boneless chicken breast, cut into thin strips
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/8 tsp ground chipotle chile pepper
• 1 cup presliced red bell pepper
• 1 cup presliced red onion
• 1/4 tsp salt
• 8 (6-inch) corn tortillas
• 1 cup mixed salad greens

Directions

• To prepare salad, combine first 8 ingredients.
• To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
• Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
• Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Nutrition

• Calories:- 165
• Fat:- 4 g
• Cholesterol:- 12 mg
• Sodium:- 45 mg
• Carbohydrate:- 62 g
• Fiber:- 6 g
• Protein: 38 g