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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!
Combine the ingredients for taco seasoning in a small bowl.
Chicken Taco Recipe
Cut the chicken breast into bite size pieces using kitchen shears or a sharp knife.
Add the cut chicken pieces to a large bowl. Add 1 tablespoon of the taco seasoning, 1 tablespoon of red wine vinegar and 1 tablespoon of 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.
Store the leftover taco seasoning in a glass container with a well fitting lid. I like to save leftover spice jars once they are empty.If you don't have the time to make taco seasoning or have your own favorite recipe, you just need 1 tablespoon of taco seasoning for this recipe!You can substitute the red wine vinegar for apple cider vinegar, white wine vinegar, lime juice or lemon juice.Make extra servings and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Amount Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.