Grilled Chicken, Bell Pepper & Zucchini Tacos with Spicy Apricot Sauce
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 6apricots
- 1 ½ lbchicken breasts, boneless skinless
- 2red bell peppers
- 12small corn tortillas
- 2 mediumzucchini squash
- apple cider vinegar
- black pepper
- brown sugar
- coriander, ground
- crushed red pepper
- extra virgin olive oil
- garlic powder
- onion powder
- salt
- tamari soy sauce
Cookware
- aluminum foil
- chef's knife
- colander
- cutting board
- grill pan, outdoor grill, or skillet
- measuring spoons
- medium saucepan
- mixing bowls
- potato masher
- stirring spoon
- tongs
Per serving
- Calories
- 563
- Protein
- 46g
- Carbs
- 54g
- Fat
- 19g
- Fiber
- 9g
- Sodium
- 124mg
Method
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