Want an easy go-to recipe for healthy weeknight dinners? These delicious and flavorful chicken tacos are bound to be a new family favorite. Swiss chard is packed with beta-carotene, vitamin C, vitamin K, and magnesium; and since it picks up the flavor of the salsa it’s cooked in, it’s a sneaky way to eat more veggies.
Makes 4-6 servings
- 2 boneless, skinless chicken breasts
- 1/3 cup crimini mushrooms, washed and sliced
- 1/2 medium yellow onion, sliced 1/4 inch thick
- 1 bunch swiss chard
- 4 tsp unrefined coconut oil
- 1 14 oz container fresh mild salsa (usually found in the refrigerated section of the grocery store)
- 1/4 cup feta cheese (optional)
- 1 package corn tortillas
Separate the chard stems from the leaves. Chop the chard stems into small, 1/4 inch slices. Set the leaves aside. In a large skillet, heat 2 tsp of the oil over medium heat. Add the chicken breasts and sear, approximately 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside onto a plate. Add the remaining oil to the skillet along with the chard stems, mushrooms, and onion and sauté for 5 minutes or until they begin to soften. Add the chicken back to the skillet. Pour in the salsa, making sure to cover the chicken. Cover and simmer for 10 minutes, stirring occasionally to make sure the salsa doesn’t burn. In the meantime, roughly chop the chard leaves into 1/2 inch pieces. Flip over the chicken breasts and allow to simmer, covered, for 8 minutes more. Add the chard leaves to the skillet and continue cooking for 2 more minutes. Turn off the heat and carefully shred the chicken using a knife and fork. Stir together the mixture and spoon over warmed tortillas. Sprinkle a small amount of feta on each taco before serving.
This is one of my go-to recipes for Autumn dinners and it is always a favorite in my house. The hash is also delicious for breakfast over a bed of sauteed greens and topped with a fried egg. Acorn squash is a wonderful seasonal vegetable that contains lots of beta-carotene, Vitamin C, Vitamin B6, and Magnesium.
- 1 acorn squash
- 1/2 lb ground turkey (I prefer dark meat for this recipe, but white meat is fine too)
- 1 small carrot, diced
- 1/2 small onion, diced
- 1 stalk celery, diced
- 1 Tbs coconut oil
- 1 Tbs olive oil
- 1 Tbs dried sage
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp ground black pepper + small pinch for the squash
- 1/4 tsp salt + small pinch for the squash
Preheat oven to 375 F. Carefully split the squash in half length-wise with a sharp kitchen knife. Scoop out the seeds and discard or reserve for roasting (they are delicious and taste very similar to pumpkin seeds!). Place the two halves of the squash in a glass or ceramic baking dish, cut side down. Bake uncovered for 45-60 minutes or until the squash softens. Use a fork to test if it is done.
While the squash bakes, heat the coconut oil in a large skillet over medium heat. Saute the onion, celery, and carrot for 5 minutes or until the vegetables soften. Stir occasionally to ensure even cooking and to prevent burning. Set the vegetables aside in a medium bowl and mix in the sage, thyme, marjoram, 1/4 tsp salt, and 1 tsp of black pepper.
Using the same skillet you sauteed the vegetables in, cook the ground turkey. Break up large pieces and stir occasionally until the turkey is cooked through and no longer pink, approximately 4 to 6 minutes. Mix the cooked turkey into the vegetable mixture and set aside.
Once the acorn squash is cooked, remove from the oven. Turn them over and drizzle a small amount of olive oil over each half and then season with salt and black pepper. Fill each half with a portion of the turkey hash and return them to the oven to bake for 5 more minutes. Each half can easily feed two if served with other vegetables or another side dish.