Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

Serving Size: 8

With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy roasted garlic chicken and 2 sides. These delicious meals are packed with protein, fiber, and heart-healthy fats, making them an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Recipe Serving Size8

Cooking Tools Required

Aluminum Foil, Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Sharp Knives, Steamer Basket, Top Stove

Ingredients

For the Garlic Chicken:

1 pound boneless skinless chicken thigh
2 tablespoon extra virgin olive oil
6 clove garlic minced and divided in half
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
1 head cauliflower cut into florets
1/4 cup low-sodium chicken broth
1 tablespoon unsalted butter
2 cup broccoli florets

For the Tacos:

1 pound boneless skinless chicken thigh
2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
8 piece small corn tortillas
1 cup green cabbage shredded
1 tomato seeded and diced
7 ounce canned black beans no salt added rinsed and drained
1 avocado diced
1 lime cut into wedges

Instructions

Prepare the Chicken for both dishes:

Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
Make the Cauliflower Mash:
While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
Cook the Broccoli:
In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
Assemble and Serve:
Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

For the Shredded Chicken Street Tacos

Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.

Reheating Instructions

Heat the chicken, cauliflower mash, and broccoli in the microwave on medium-high power or on the cooktop until heated through.

Nutrition