Hey there and happy Friday everyone!
I am going to continue my series of Fit Posts next week (click here if you missed the first two) but I thought I would change things up and share a random recipe I created from ingredients that I needed to use up in my kitchen that I am seriously loving right now. Butternut guacamole chicken tacos wrapped in cabbage leaves and dunked in a zippy salsa. It is quick, healthy, delicious and so-so filling! I also always almost have all the ingredients on hand. It is also a super versatile recipe. I like subbing ground turkey and rice for the chicken/squash/bean combo for a change of pace but feel free to add whatever mixture of meat and veggies float your boat (no pun intended). Hope you enjoy this recipe as much as I do!
Butternut Guacamole Chicken Taco Boats
4 oz raw chicken breast
½ cup of raw cubed butternut squash
¼ cup drained black beans
¼ cup chopped bell pepper
¼ cup of chopped onion
3 Lettuce or Cabbage Leaves
1/4 cup of guacamole or avocado
1 tsp taco seasoning
½ cup Salsa of choice (for topping and dipping)
Heat a little water in a large skillet. Add cubed butternut squash and place a lid over top. Allow squash to steam for 5 minutes. Drain the water.
Add black beans, chopped bell pepper, onion and cubed chicken breast to the skillet with the squash. Sprinkle with taco seasoning and sauté until chicken is cooked through (no longer pink) 3-5 minutes.
Place lettuce leaves on a plate and divide chicken mixture between leaves. Top with guacamole and salsa. Extra salsa on the side is an awesome dip!
Note: This entire recipe contains less than 400 calories, 33 grams of protein and 12 grams of fiber. Not to mention 2-3 servings of veggies and the heart-healthy monounsaturated fats from the avocado in the guacamole.