Low Fat Chicken Al Pastor
Get ready to savor a guilt-free twist on a Mexican classic with this Low Fat Chicken Al Pastor recipe. Bursting with vibrant, tangy flavors, this dish features tender strips of marinated chicken breast infused with a smoky-sweet blend of ancho chili powder, fresh pineapple, and zesty lime juice. The lean protein is perfectly balanced by a medley of fresh toppings, including creamy avocado, crisp red onion, and aromatic cilantro, all nestled in warm corn tortillas. With just 20 minutes of prep and 20 minutes of cook time, this healthy take on al pastor is ideal for busy weeknights or casual gatherings. Plus, it's rich in protein, low in fat, and naturally gluten-free. Add a squeeze of lime, and transport your taste buds south of the border!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup pineapple chunks
- 2 tablespoons ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- 1 small bunch fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces corn tortillas
- 0.5 cup sliced red onion
- 1 medium diced avocado
Instructions
Cut the chicken breast into thin strips and set aside.
In a blender or food processor, combine the pineapple chunks, ancho chili powder, ground cumin, dried oregano, garlic powder, onion powder, lime juice, soy sauce, and olive oil. Blend until smooth to make the marinade.
Pour the marinade over the chicken strips, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, up to overnight if preferred.
Preheat a non-stick grill pan or skillet over medium-high heat.
Remove the chicken from the marinade and cook in the preheated pan, stirring occasionally, for about 6-8 minutes or until the chicken is cooked through and lightly charred.
While the chicken is cooking, warm the corn tortillas in a separate skillet or directly over a gas flame for about 20-30 seconds each side until pliable.
Chop the fresh cilantro and prepare other toppings such as sliced red onion and diced avocado.
To serve, place a portion of the cooked chicken on each tortilla, and top with red onion slices, avocado, and fresh cilantro.
Finish with a squeeze of lime juice over the prepared tacos, if desired, and serve warm.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 25.8 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
