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Ingredients
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4 boneless, skinless chicken breast halves
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1 tablespoon ground cinnamon
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salt and pepper to taste
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2 large baking potatoes, peeled and cubed
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¼ cup canola oil
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1 large yellow onion, chopped
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1 large clove garlic, peeled and minced
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1 tablespoon chopped jalapeno peppers
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1 lime, juiced
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12 (6 inch) corn tortillas, warmed
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
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Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
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Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
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Serve the chicken and potatoes in warmed tortillas.
Nutrition Facts (per serving)
395 | Calories |
13g | Fat |
50g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 395 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 8% |
Cholesterol 45mg | 15% |
Sodium 1234mg | 54% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 7g | 26% |
Total Sugars 3g | |
Protein 22g | 45% |
Vitamin C 30mg | 33% |
Calcium 88mg | 7% |
Iron 2mg | 13% |
Potassium 808mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.