Chicken Taco Bowls with Mint and Chive Chimichurri
Prep 35 Minutes
Total 35 Minutes
- 1 cup fresh Italian (flat-leaf) parsley leaves
- 1/4 cup fresh mint leaves
- 1/4 cup chopped fresh chives
- 2 cloves garlic
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts, cut into very small thin strips
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 1/3 cup water
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
- 4 cups baby spinach
- 1/2 cup crumbled queso fresco cheese
- 1/4 cup thinly sliced radishes
Recipe Continues Below
- In blender or food processor, place parsley, mint, chives, garlic, olive oil, lemon juice, crushed red pepper flakes and salt. Cover and blend on high speed until smooth.
- In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until brown on both sides. Stir in taco seasoning mix and water. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center and mixture is thickened.
- While chicken is cooking, heat bowls, and assemble remaining ingredients. Divide spinach among bowls; add chicken mixture, chimichurri, cheese and radishes.
- Traditional Argentine chimichurri sauce combines fresh parsley, red pepper flakes, garlic and vinegar. We’ve infused our version with spring flavors – mint, chives and lemon – for a fun twist that still delivers on the tangy, spicy herbal sauce.
- For perfectly thin radish slices, invest in a mandolin. It’s a vegetable slicer that quickly and easily slices sturdy vegetables into consistently-sized pieces.
- 1 Serving Calories 330 (Calories from Fat 200); Total Fat 22g (Saturated Fat 4 1/2g ,Trans Fat 0g); Cholesterol 40mg; Sodium 540mg; Potassium 260mg; Total Carbohydrate 16g (Dietary Fiber 1g ,Sugars 1g); Protein 16g
- % Daily Value: Vitamin A 50%; Vitamin C 15%; Calcium 10%; Iron 15%
- Exchanges: 1 Starch; 1/2 Vegetable; 1 1/2 Lean Meat; 3 1/2 Fat
- Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet