Season the chicken with the spices. Line a baking sheet with foil and place the veggies/pineapple on one half of the baking pan, spreading them out and laying them flat. Place the chicken pieces on the other half. Broil on the top rack for 7 minutes, flip the chicken and broil for about 4-6 minutes more until internal temperature is 165. The veggies should be charred and softened. Adjust time according to your oven. Remove and let sit for 5 minutes. Slice. Dice the pineapple, peppers, Zucchini, and onions into a bowl. Sprinkle with kosher salt, ½ the lime – juiced, add the cilantro and the amount of jalapenos you want. Stir. Cut the remaining half of lime into small wedges for tacos. Heat the tortillas. Add sliced chicken, veggie salsa, avocado cream sauce, and lime juice to each taco.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 540 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Cholesterol | 80 mg |
| Sodium | 760 mg |
| Total Carbohydrates | 48 g |
| Dietary Fiber | 8 g |
| Total Sugars | 7 g |
| Added Sugars | 0 g |
| Protein | 38 g |
Key Micronutrients:
Vitamin D 2% • Calcium 6% • Iron 15% • Potassium 18%
Ingredients
Chicken, corn tortillas (corn masa flour, water, lime), pineapple, red bell peppers, onion, zucchini, avocado, sour cream (milk, cultures), mayonnaise (soybean oil, egg yolks, vinegar, salt), cilantro, lime juice, jalapeño, chili powder, cumin, paprika, onion powder, garlic powder, black pepper, salt.
Allergen Statement
Contains: Milk, Egg, Soy