Lunch: Soft Chicken Tacos

Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa.

Ingredients

1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. Freshly ground black pepper
1 lb. skinless, boneless chicken thighs
Cooking spray
12 white corn tortillas
1 1/2 c. thinly sliced green cabbage
1/4 c. shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)

Instructions

Prepare grill.
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.

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