Loaded Chicken and Veggie Tacos with Cilantro Tahini Avocado Sauce
- Prep Time: 20
- Cooking Time: 40
- Makes 4-5 Tacos
Chicken and Vegetables
3 large chicken breasts
Sea salt, pepper, cumin, rosemary (or seasonings of choice)
1 large bundle of kale
4 cups brussels sprouts
1 large Backyard Farms Beefsteak tomato
4 Backyard Farms cocktail tomatoes
1 cup microgreens
Cilantro Tahini Avocado Sauce
3/4 cup cilantro
2 large spoonfuls tahini
1/2 cup olive oil
water to thin sauce to desired consistency
juice of 1 lemon
sea salt to taste
pepper to taste
It's a fact that planning meals in advance leads to healthier eating habits and less food waste. This dish is part of a healthy, 3-meal plan from lifestyle blogger Blair Flynn who shares creative recipes like this and healthly living tips at balancewithb.com. CLICK HERE for the "Backyard Story" on Blair's blog and then check out the Egg Muffin Cups and Avocado, Tomato Chicken Sandwich she created with the other ingredients she purchased during her shopping trip.
For the chicken:
Over high heat, in a large pot, bring water to boil. Add the chicken to the pot and reduce the heat the medium. Cook for 15-18 minutes. Remove from pot and let cool. Once cool shred into pieces. Be sure to set some chicken aside for the Avocado, Tomato and Chicken Sandwich!
For the vegetables:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Cut the stems off the brussels sprouts and slice lengthwise. Sprinkle with olive oil, sea salt, pepper and nutritional yeast. Spread evenly on the baking sheet.
On the same baking sheet, place the cocktail tomatoes and drizzle with olive oil, sea salt, and pepper.
Bake in the oven at 400 degrees for about 40 minutes. Check. The tomatoes will be tender to touch and the brussels sprouts will be golden brown. Once done, remove and set aside.
Cut off the kale stems and slice into pieces. Add 1 tbsp. of olive oil to the kale and massage with your hands for 5 minutes or until the leaves are tender.
Be sure to set some of the massaged kale as well as the roasted vegetables aside for the Egg Muffin Cups!
For the cilantro avocado tahini sauce:
Add all of the ingredients to a food processor and blend until smooth and well combined. Add water to thin to desired consistency. Be sure to set some of the sauce aside for the Avocado, Tomato and Chicken Sandwich!
Warm your favorite tortillas in the oven. Add the kale, brussels sprouts, shredded chicken, the roasted tomatoes to the tortillas. Top with freshly sliced avocados, fresh sliced tomatoes, the cilantro avocado tahini sauce, micro-greens, and finish off with fresh pepper, nutritional yeast, and a few dashes of sea salt!
ABOUT THE CHEF
Blair Flynn, Balancewithb
Blair is a lifestyle and food blogger as well as a certified yoga instructor. Her recipes focus on the idea of simplicity and incorporate wholesome and healing foods for the body as well as the mind. Growing up with many digestive issues and health set backs, Blair understands the importance of eating real foods, understanding where those real foods come from, and taking care of oneself not only physically and mentally. She loves sharing with her readers that eating healthy doesn’t have to be difficult or intimidating. In her yoga classes, she empowers her students to find moments of stillness in their busy lives and to try new things so they can feel empowered and confident both in and out of the yoga studio. Blair's goal is to inspire others to embrace a healthy lifestyle in order to feel their best, discover an appreciation for fresh, local foods, experiment in the kitchen, and most importantly enjoy doing it!
Blair grew up near the beautiful beaches of Newport, RI and currently resides in Boston. A beach girl at heart, she never misses an opportunity to escape the city and head home! After receiving her Master's degree in Spanish and Latin American Culture and traveling all over Spain for many years, Blair is happy to have found her calling and passion in life by dedicating herself to her blog, her readers, and teaching yoga!