Chicken tacos with pineapple salsa

Quick weeknight dinner! This would be easy to prepare ahead of time and makes great leftovers.

Why this dietitian loves this recipe: the cabbage slaw is great for gut health! Cabbage is a good source of fiber, vitamin K, and vitamin C.

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Ingredients

Taco filling

• 1 lb chicken breast

• 1/2 cup pineapple (fresh or canned)

• 1/2 large red onion

• 1 tablespoon olive oil

• 1 tablespoon buffalo sacue

• 3 cloves garlic, minced

• 1/2 jalapeño, seeds removed and diced

• 1 teaspoon chili powder

• 1/2 teapsoon salt

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

For the slaw:

• 1 bag coleslaw mix

• 1/2 cup fresh cilantro, chopped

• 1/3 cup plain greek yogurt

• 1/2 jalapeño, seeds removed and minced

• 1/2 teaspoon lime juice

• 1 clove garlic, minced

• salt to taste

Extras:

• Tortillas, I use corn but you can what your favorite!

• Cotija or feta cheese

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Directions

1. Preheat oven to 400°F

2. Mix together olive oil, buffalo sauce, jalapeño, chili powder, cumin, salt, and paprika.

3. Cover pineapple, red onion, and chicken breasts with seasoning mixture. Bake 15 minutes, then flip over chicken and stir chicken/pepper. Bake another 15 minutes or until chickens internal temp reaches 165°F.

4. While chicken bakes, whisk together yogurt, jalapeño, lime juice, salt, and garlic. Pour mixture over coleslaw mix and cilantro, stir to combine.

5. When chicken is done, cute into small cubes and stir together with pineappele and onion.

6. Assemble tacos and enjoy! If you try this receipe, tag me @emma.maddocks.rd