Diabetes Forecast

Lemon-Chicken Tacos

Per Serving

Lemon-Chicken Tacos

Makes: 4 servings
Serving Size: 1 taco
Calories 280
Fat 16 g
Saturated Fat 2.3 g
Trans Fat 0 g
Carbohydrate 14 g
Fiber 2 g
Sugars 6 g
Cholesterol 40 mg
Sodium 560 mg
Potassium 450 mg
Protein 17 g
Phosphorus 220 mg
Choices: Carbohydrate 0.5, Nonstarchy Vegetable 1, Lean Protein 2, Fat 2.5
  • Makes: 4 servings
  • Serving Size: 1 taco
  • Preparation Time: 20 minutes
  • Cooking Time: 6 minutes


1 1/2 tsp. olive oil, divided
10 oz. lower-sodium deli chicken breast, cut into 1/2-inch cubes
1 large carrot, peeled and diced
3 scallions, thinly sliced
1/2 cup diced zucchini, unpeeled
1 med. yellow bell pepper, cored, seeded, and diced
4 corn tortillas (4-inch diameter)
2 Tbsp. fresh lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/4 cup olive oil
1/8 tsp. sea salt
1/4 tsp. freshly ground black pepper


  1. Add 1 tsp. of the olive oil to a large skillet. Add the chicken cubes and sauté for 3 to 4 minutes, until the chicken is lightly browned. Remove the chicken from the skillet; set aside. Add the remaining 1/2 tsp. oil to the skillet and sauté the carrots, scallions, zucchini, and bell pepper for 2 to 3 minutes, until crisp yet tender. Return the cooked chicken to the skillet and sauté 1 minute. Meanwhile, warm the tortillas.
  2. For the dressing, in a small bowl or measuring cup, whisk together the lemon juice, honey, and mustard. Add the oil in a thin stream, whisking to emulsify. Whisk in the salt and black pepper. 
  3. Divide the mixture among the warmed tortillas. Drizzle each tortilla with the dressing and serve open-faced.

Recipe Finder

Show me recipes in: