Today I’m sharing one of my favorite recipes (I think I say that about every recipe!) from my new Winter 4-Week Meal Plan. These Honey Lime Chicken Tacos are full of flavor. They’re easy to make on a busy weeknight, and of course, super yummy!
If you’re feeling in a rut with your dinner options or stressed out about what to make, you’re definitely going to want to add these tacos to your weekly rotation. I’m always so amazed when such simple ingredients come together and pack so much flavor. And that’s exactly what you get with these tacos.
To make dinner prep go even faster, I highly recommend marinating the chicken in the morning or bonus, the night before, so all you have to do it take it out of the fridge when it’s dinner time. Make the pico de gallo while the chicken is cooking and you’ve got yourself a tasty, balanced meal in minutes.
Eating healthy doesn’t have to boring or complicated. Simple ingredients and a little time in the kitchen and you’re all set for a meal the whole family will love.
I hope you love these Honey Lime Chicken Tacos as much as we do!
Honey Lime Chicken Tacos
For the marinade:
1 lb chicken breasts
1 tbsp olive oil
1 tbsp honey
zest of 1 lime
juice from 1 lime
dash of garlic powder
For the pico de gallo:
4 Roma tomatoes, diced
1/4 cup red onion, diced
1/4 cup cilantro, chopped
juice from 1 lime
salt, to taste
For the tacos:
8 corn tortilla shells
cilantro, optional for topping
mixed greens, optional
- In a container with a lid add the chicken and marinade ingredients. Stir well until chicken is well coated. Place in refrigerator for at least 2 hours.
- Add a little olive oil to a skillet and heat to medium-high heat. Add chicken breasts and salt generously. Cook on each side 8-10 minutes or until chicken is no longer pink in the middle.
- While the chicken is cooking, mix together ingredients for the pico de gallo.
- Warm tortillas in a toaster oven or microwave. Slice chicken, then top tortillas with chicken and pico de gallo.