When its taco Tuesday and are feeling like putting a twist because you’ve learned some new knife tricks, then why not take those skills and make Chicken Taco Bowl.

With this recipe I put my own twist to taco Tuesday and created a color palate for food. I wanted to use as many colors as I could, combined with different textures was an pleasant explosion in my mouth! This dish was fun to eat and kept my body feeling.

Chicken Taco Bowl

Ingredients

• 1 1/2 chicken breast, cubed
• 1 cucumber, peeled, julienned
• 1 carrot, shredded
• 1/2 red capsicum, julienned
• 1/2 yellow capsicum, julienned
• 1/2 orange capsicum, julienned
• 1/2 purple onion, sliced
• 2 spring onion, only green part, chopped
• 6-8 leaves butter lettuce, lightly chopped
• 4 tortilla
• 1/4 cup soy sauce
• 1 tsp mirin
• 2 tsp sugar
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 2 tbs lemon juice
• salt
• pepper
• 1 tsp coconut oil
• olive oil

Directions

1. Preheat oven 400F/180C
2. Season chicken with salt pepper, olive oil and set aside
3. Make the teriyaki sauce by combining in a small pot: soy, mirin, sugar, garlic, and ginger
4. Bring to a boil and heat until sugar is dissolved.
5. Remove from heat and let cool in the refrigerator
6. Make a slit towards the center of a tortilla
7. Make foil cones and wrap tortilla around the cone, secure with toothpick
8. Brush with olive oil and toast for 5 minutes and let cool (so they harden)
9. Heat coconut oil on a non-stick pan and add salmon
10. Cook chicken for about 5-7 minutes and drizzle teriyaki sauce glazing chicken, turn of heat and let rest
11. Fill coned tortilla with lettuce, purple onion, julienned veggies, and chicken.
12. Serve with sriracha mayo, left over teriyaki sauce, and enjoy!