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Why wait until Tuesday to enjoy your tacos? Prepare the chicken over the weekend and store in the refrigerator for up to 7 days. This helps save time during your busy workday and allows you to enjoy them any night of the week. 

Nutrition (per taco)*

Calories: 358; Total Fat: 9.9 grams; Saturated Fat: 1 gram; Protein: 34 grams; Carbohydrates: 39 grams; Sugar: 11 grams; Fiber: 7 grams; Cholesterol: 72 milligrams; Sodium: 1,127 milligrams 

*Nutrition info will vary depending on the size and type of tortilla used. 

Recipe provided by Rebecca Clyde R.D., C.D. a nutrition/wellness blogger at Be Truly Nourished.

Makes 4 Servings
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For the lemon-honey chicken:
4 chicken breasts (about 12 oz)
1 clove garlic, grated
1 Tbsp honey
1 tsp soy sauce (or low sodium soy sauce)
Juice and zest from 1 lemon
Salt and pepper, to taste
For the tacos:
12 oz lemon honey chicken
4 softs tacos, either flour or corn
2 cups shredded green cabbage
1 cup sliced bell peppers
1 medium tomato, sliced
1 avocado
Salsa of your choice
How to make it 

For the chicken: Add chicken breasts and all ingredients to plastic bag or bowl. Refrigerate for 4-6 hours or overnight. When ready to cook, grill chicken until cooked through.

Shred chicken once cooled.

For the tacos: Add all ingredients on top of tortillas, fold and enjoy.