10 Minute Skillet Chicken Taco Recipe
10 Minute Skillet Chicken Taco Recipe is the perfect easy weeknight meal and is great for leftovers! This simple healthy recipe is paleo, Whole30, low carb and keto friendly. Use chicken breast, thighs or tenders!
Servings 4 servings
Calories 236kcal
Equipment
- Cast Iron Skillet
Ingredients
- 1 tablespoon taco seasoning
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 pound chicken breast, boneless, skinless (or boneless, skinless chicken thighs)
Instructions
- Cut the chicken breast into bite size pieces using kitchen shears or a sharp knife.1 pound chicken breast, boneless, skinless (or boneless, skinless chicken thighs)
- Add the cut chicken pieces to a large bowl. Add 1 tablespoon of taco seasoning, 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil.1 tablespoon taco seasoning, 1 tablespoon red wine vinegar, 1 tablespoon olive oil
- Stir the chicken well to make sure it is evenly coated.
- Preheat a large cast iron skillet (or stainless steel skillet) over medium heat.
- Add the chicken and allow it to cook for 3-4 minutes untouched.
- For the last 4-5 minutes, stir the chicken occasionally making sure all sides get heat.
- Take the chicken off the heat. Make sure it's completely cooked (check the temperature should be 165F)
- Serve the chicken taco meat with your favorite toppings in a taco shell on a burrito or on a salad.
Video
Notes
Make your own taco seasoning or use your favorite store bought brand!
Substitutes: You can substitute the red wine vinegar for apple cider vinegar, white wine vinegar, lime juice or lemon juice.
Storage: Double or triple the recipe and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Budget tip: To make this meal more budget friendly, use boneless, skinless chicken thighs.
Nutrition
Calories: 236kcal | Carbohydrates: 2g | Protein: 37g | Fat: 8g | Fiber: 1g | Sugar: 1g
