Baked Chicken Tacos
Baked Chicken Tacos
Ingredients
For the Chicken and Vegetable Filling
- 1 pound chicken breast, diced into 1/2-inch pieces
- 1/2 red bell pepper, sliced into thin strips
- 1/2 yellow bell pepper, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 1/2 red onion, medium, sliced into thin strips
- 1/2 white onion, medium, sliced into thin strips
- 3 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Tacos
- 8 soft flour tortillas, small (6-inch)
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup corn kernels, canned, drained or frozen, thawed
For the Green Sauce
- 1/2 cup fresh parsley, packed
- 2 garlic cloves, peeled
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons water, or as needed, for thinning
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 375
- 2
In a medium bowl, combine the diced chicken breast with 1 tablespoon of olive oil, chili powder, dried oregano, salt, and black pepper. Mix thoroughly by hand until all chicken pieces are evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked through and lightly browned. Remove the cooked chicken from the skillet and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onions. Sauté for 7-10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 8 min
- 5
Return the cooked chicken to the skillet with the sautéed vegetables. Stir well to combine the chicken and vegetables, creating a cohesive taco filling. Remove from heat.
⏱️ 2 min
- 6
Warm the soft flour tortillas according to package directions (e.g., microwave for 15-20 seconds or briefly in a dry skillet) to make them pliable. Place the warmed tortillas upright in the prepared baking dish, using a small cup or crumpled foil between them if needed to help them hold their taco shape.
⏱️ 5 min
- 7
Evenly spoon the chicken and vegetable filling into each tortilla. Generously sprinkle shredded Monterey Jack cheese over the filling in each taco, then top with corn kernels.
⏱️ 7 min
- 8
Bake the tacos for 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crisped and golden brown.
⏱️ 12 min•🌡️ 375
- 9
While the tacos are baking, prepare the green sauce: In a small food processor or blender, combine fresh parsley, garlic cloves, lime juice, honey, and 2 tablespoons of water. Blend until smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
⏱️ 5 min
- 10
Carefully remove the baked chicken tacos from the oven. Serve immediately, garnished with fresh herbs if desired, and drizzled with the homemade green sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken Tacos
Ingredients
For the Chicken and Vegetable Filling
- 1 pound chicken breast, diced into 1/2-inch pieces
- 1/2 red bell pepper, sliced into thin strips
- 1/2 yellow bell pepper, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 1/2 red onion, medium, sliced into thin strips
- 1/2 white onion, medium, sliced into thin strips
- 3 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Tacos
- 8 soft flour tortillas, small (6-inch)
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup corn kernels, canned, drained or frozen, thawed
For the Green Sauce
- 1/2 cup fresh parsley, packed
- 2 garlic cloves, peeled
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons water, or as needed, for thinning
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 375 - 2
In a medium bowl, combine the diced chicken breast with 1 tablespoon of olive oil, chili powder, dried oregano, salt, and black pepper. Mix thoroughly by hand until all chicken pieces are evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked through and lightly browned. Remove the cooked chicken from the skillet and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onions. Sauté for 7-10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 8 min - 5
Return the cooked chicken to the skillet with the sautéed vegetables. Stir well to combine the chicken and vegetables, creating a cohesive taco filling. Remove from heat.
⏱️ 2 min - 6
Warm the soft flour tortillas according to package directions (e.g., microwave for 15-20 seconds or briefly in a dry skillet) to make them pliable. Place the warmed tortillas upright in the prepared baking dish, using a small cup or crumpled foil between them if needed to help them hold their taco shape.
⏱️ 5 min - 7
Evenly spoon the chicken and vegetable filling into each tortilla. Generously sprinkle shredded Monterey Jack cheese over the filling in each taco, then top with corn kernels.
⏱️ 7 min - 8
Bake the tacos for 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crisped and golden brown.
⏱️ 12 min•🌡️ 375 - 9
While the tacos are baking, prepare the green sauce: In a small food processor or blender, combine fresh parsley, garlic cloves, lime juice, honey, and 2 tablespoons of water. Blend until smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
⏱️ 5 min - 10
Carefully remove the baked chicken tacos from the oven. Serve immediately, garnished with fresh herbs if desired, and drizzled with the homemade green sauce.
⏱️ 3 min