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Competing for gold takes working hard, lots of sweat, of course a great deal of food. Our Team USA?stars want the best they will be in relations to fueling themselves?within a healthy way?for?competition. Yet again we have got our on the job?Olympic champion Allyson Felix’s chicken taco recipe, owing to Chobani, we are able to too. Grab the?ingredients with the food store tonight and obtain occurring this winning dish. As well as in the morning, choose her mixed berry acai smoothie?to recover from that which you know will certainly be a hardcore workout.?

Chipotle Grilled Chicken Tacos with Pineapple Salsa

Makes 4 servings (8 tacos)

Ingredients:

Chipotle Marinade:

  • 1 1/2 cups Chobani Greek Yogurt, Take advantage of Plain
  • 4 teaspoons chipotle sauce in adobo, canned
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 4 chicken breasts, 8 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper, freshly ground

Pineapple Jalape?o Salsa:

  • 2 cups pineapple, small dice
  • 1 tablespoons jalape?o, small dice
  • 1/4 cup red onion, small dice
  • 1/2 cup red bell pepper, small dice
  • 2 tablespoons cilantro, washed, chopped
  • 1/4 teaspoon cumin
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper, freshly ground

Assembly:

  • 8 flour tortillas
  • 2 cups romaine lettuce, shredded

Directions:

Chipotle Marinade:

  1. Combine Chobani Greek Yogurt, the juice with the chipotle peppers, lime, cumin, salt, and pepper from a bowl and whisk together. Cover chicken on all sides with half marinade and refrigerate for as many as Three hours. Reserve the marinade as a sauce.
  2. Turn grill heat up to high. Season chicken with salt, pepper, and cook to an internal temperature of 165
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