Chicken Tacos

For the tacos:
Heat olive oil over medium-high heat in a large skillet and let that get hot. Season chicken with salt and pepper and place into the hot oil. Cook about 4–6 minutes per side, or until well-browned and cooked through.

While the chicken is cooking, make the two tasty sauces: a quick pico de gallo salsa and a creamy chipotle lime sauce.

For the pico de gallo:
Combine diced tomatoes, diced red onion, finely chopped jalapeno, lime juice, chopped cilantro, salt, pepper, and cumin in a small mixing bowl and stir well. To let the flavors meld, pop the salsa in the fridge.

For the chipotle lime sauce:
In another small bowl, combine yogurt, adobo sauce (from the chipotle in adobo sauce can), lime juice, salt, and almond milk and stir together until smooth.

Once the chicken is cooked, remove from the pan, set on a cutting board, and dice into small, bite-size pieces. Then return to the same pan.

Make the taco seasoning blend by combining ground cumin, paprika, chili powder, powdered garlic, and granulated onion.

Heat the chicken back on medium-high heat, add 1 tablespoon of the seasoning blend, and cook for 1–2 minutes, stirring to coat well.

To assemble these delicious chicken tacos, grab a corn tortilla, fill it with the seasoned, diced chicken, then top it with the pico de gallo, followed by a light drizzle of the creamy chipotle lime sauce.

Note: For clean diets, you can use chicken breast instead of chicken thighs and choose high quality, refined-grain-free corn tortillas.