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Before you jump to low calorie al pastor pineapple salsa chicken tacos recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. There are a number of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. While we’re incessantly being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. In all probability, a lot of people assume that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can change their eating habits for the better by carrying out some modest changes.
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Hence, it should be fairly obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to low calorie al pastor pineapple salsa chicken tacos recipe. You can cook low calorie al pastor pineapple salsa chicken tacos using 11 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook low calorie al pastor pineapple salsa chicken tacos:
- Take 2 lb boneless skinless chicken breast
- Use 1 small onion chopped
- Use 1/2 each red and yellow peppers chopped
- Get 1 each cumin, minced garlic, s&p, chili pepper to taste
- Get 1 can mango, apricot, pineapple or whatever salsa you desire
- Get 2 tbsp evoo
- Provide 1 packages American shredded cheese blend
- Get 1 romaine lettuce
- Take 1 packages sour cream
- Take 1 tomato chopped
- You need 1 can no salt added sweet corn
Instructions to make low calorie al pastor pineapple salsa chicken tacos:
- trim fat from chicken breast and chop into an inch bite size peices
- chop all veggies
- heat oil over medium heat
- add all veggies and chicken and cook until no longer pink
- add all spices and about a half cup of salsa
- serve over romaine and top with remaining ingredients- I like to add a little more salsa too
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