Description
A healthy, easy twist on tacos with a whole ton of flavor!
Ingredients
- FOR THE CHICKEN:
- ½ pounds Boneless Skinless Chicken Breast
- FOR THE SAUCE:
- ⅓ cups Balsamic Vinegar
- 3 Tablespoons Honey
- 1 teaspoon Olive Oil
- 2 Tablespoons Chicken Broth
- FOR THE STRAWBERRY SALSA:
- 1 cup Strawberries, Finely Chopped
- 1 Tablespoon Fresh Basil, Minced
- 3 Tablespoons Red Onion, Minced
- FOR THE ASSEMBLY:
- 2 Whole Wheat Tortillas
- 2 Tablespoons Roasted Pistachios, Chopped
- ¼ cups Goat Cheese Crumbled
- Salt And Pepper, to taste
Preparation
Preheat your oven to 375°F and spray a small baking dish with cooking spray. Place the chicken into the dish and season with salt and pepper. Set aside.
In a large saucepan, bring the balsamic vinegar, honey, oil and chicken broth to a boil on high heat. Boil, stirring constantly, for 5 minutes until the sauce is bubbly and reduced by half. Pour over the chicken and bake for 25-30 minutes, until the chicken is no longer pink inside.
Once cooked, turn your broiler on high setting and adjust your oven rack to the 2nd tier from the top. Broil the chicken until the sauce begins to caramelize, about 3-4 minutes. Remove the chicken from the oven and let it cool until you can handle it and shred.
While the chicken cools, combine the strawberries, basil and red onion a large bowl. Season to taste with salt and pepper.
Once the chicken is cool, place it onto a cutting board and shred it with two forks. Then, transfer it back into a bowl and toss with 1 tablespoon of the balsamic sauce that it cooked in.
Divide the chicken and strawberry salsa between the tortillas and then top with pistachios, goat cheese and the remaining balsamic sauce. Devour!
