Easy Chicken Tacos

• servings: 6 servings
• total time: 40 minutes

Ingredients

3 tablespoons, unsalted butter

4 , garlic cloves, minced

2 teaspoons, minced chipotle chiles in adobo sauce

1/2 cup, orange juice

1 tablespoon, Worcestershire sauce

3/4 cup, chopped fresh cilantro leaves

4 , boneless, skinless chicken breasts (about 1 1/2 pounds)

1 teaspoon, yellow mustard

, Salt and pepper

Shredded cabbage

Goat cheese

Limes

12 (6-inch), flour tortillas

Directions

Recipe Instructions

To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream.

POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.

SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas, crumbled goat cheese, cabbage and limes.

Test Kitchen Techniques

Notes

Family Favorite!

Nutrition

• Calories: 496
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 98 miligrams
• Sodium: 838 miligrams
• Total Carbohydrate: 50 g
• Total Sugars: 5 g
• Protein: 34 g