Nutritional Info

Nutrition Facts

Serving Size 1 (284g)

Calories 431
Calories from Fat 157 (36%)
Amount Per Serving %DIV
Total Fat 17.5g 27%
Saturated Fat 3.8g 19%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 36.6mg 12%
Sodium 1457.7mg 63%
Potassium 336.7mg 7%
Total Carbohydrate 45.2g 15%
Dietary Fiber 2.9g 12%
Sugars 1.6g
Protein 15.8g 32%

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Recipe Description
Spin on classic chicken tacos adding broccoli and califlower.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  low-fat cheddar cheese, shredded
2 Cup(c)  boneless skinless chicken breast, diced
1 Tablespoon(T)  canola oil
1/4 Teaspoon(t)  red pepper flakes nonstick cooking spray
1/2 Teaspoon(t)  chicken bouillon granules
10 Ounce(oz)  tomatoes with green chilies
8   taco shells
16 Ounce(oz)  frozen broccoli, cauliflower, and carrots


Thaw broccoli, cauliflower, and carrots by running hot water over vegetables in a colander. Cut any large pieces into smaller pieces. Warm the taco shells according to the package directions.

Stir together the tomatoes, chicken bouillon, and red pepper flakes in a bowl and set aside.

Coat a large skillet with nonstick cooking spray. Stir fry vegetables for 3 to 5 minutes or until tender.

Remove from the skillet and set aside. In the same skillet add 1 tablespoon of oil and cook the chicken until meat is white.

Push the chicken to one side of the skillet.

Stir the tomato mixture into the skillet. Heat through.

Stir in the vegetables and continue to heat.

When all ingredients are heated through, spoon into taco shells and top with cheese.

Additional notes

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Chicken Vegetable Tacos
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