Chicken Tacos

Chicken Tacos

Makes: 6 servings

Carbs per Serving: 45.67 grams

Protein per Serving: 41.17 grams

Fat per Serving: 30.67 grams


?         14 skinless chicken thighs, diced

?         10 medium spring onions, sliced thinly

?         3 medium red bell peppers, sliced thinly

?         3/4 cup coconut milk or heavy cream

?         1 1/2 cups bone or vegetable broth

?         3 Tbsp paprika

?         1 1/2 tsp cayenne pepper

?         3 Tbsp butter or coconut oil

?         Sea salt

?         6 small Romaine lettuce heads



  • Melt half the butter in a skillet over medium flame, then cook the diced chicken meat for about 10 minutes or until browned. Line a platter with paper and drain the cooked chicken on it. Set aside.
  • Wipe the skillet clean, then place over medium low flame and melt the remaining butter. Sauté the peppers and spring onions until lightly browned.
  • Return the chicken to the pan, and then add the cayenne, paprika, and salt. Cook until thoroughly combined.
  • Add the coconut milk or cream and the broth. Mix everything well until you get a desired consistency.
  • Arrange the romaine lettuce on a platter and spoon the chicken taco filling on top of each. Wrap up and serve.