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Nutrition Facts
Serving Size 136 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 200 mg 8%
Total Carbohydrate 7 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 24 g
Vitamin A 20% Iron 8%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Kale and Ginger Chicken Tacos
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb H-E-B Organics Chicken Breast
2 Tbsp toasted sesame oil, divided use
1 1/2 Tbsp lower sodium soy sauce, divided use
1 lime, zested
1 Tsp garlic, minced
1 Tbsp ginger, grated
1 Tbsp rice wine vinegar
1 Tsp honey
3 cup(s) H-E-B Organics Kale, packed
1/2 Tsp red pepper flakes
6 jicama tortillas
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Instructions

1
Combine chicken, half of sesame oil, half of soy sauce, lime zest, garlic, and ginger in a resealable bag. Gently shake to coat. Refrigerate 1 to 24 hours.
2
In a small bowl, combine remaining oil, soy sauce, rice wine vinegar and honey. Mix well.
3
Place kale, salad dressing and red pepper flakes in another resealable bag and gently shake to combine. Refrigerate dressed salad until ready to use.
4
To make tacos, preheat grill to medium-high heat. Remove chicken from bag and shake off any additional marinade.
5
Grill chicken 5 to 7 minutes per side, depending on thickness of breast. Remove chicken from grill and rest before slicing.
6
Fill jicama tortillas with chicken and a generous amount of kale salad.

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