Low Fat Chicken Al Pastor
Elevate your taco game with this healthier twist on a classic: Low Fat Chicken Al Pastor. This irresistible recipe features tender strips of boneless, skinless chicken breast marinated in a vibrant blend of pineapple, ancho chili powder, cumin, oregano, and fresh lime juice. The sweet and smoky marinade infuses the chicken with bold, authentic flavors, all while keeping it low in fat. Cooked to perfection in a non-stick grill pan, the juicy chicken is served in warm corn tortillas and topped with fresh cilantro, crisp red onion, and creamy avocado. Perfect for weeknight dinners or casual gatherings, this easy-to-make recipe delivers all the boldness of traditional al pastor without the heaviness. Enjoy a wholesome, flavorful meal in under an hour that’s sure to impress!
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Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup pineapple chunks
- 2 tablespoons ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- 1 small bunch fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces corn tortillas
- 0.5 cup sliced red onion
- 1 medium diced avocado
Directions
Step 1
Cut the chicken breast into thin strips and set aside.
Step 2
In a blender or food processor, combine the pineapple chunks, ancho chili powder, ground cumin, dried oregano, garlic powder, onion powder, lime juice, soy sauce, and olive oil. Blend until smooth to make the marinade.
Step 3
Pour the marinade over the chicken strips, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, up to overnight if preferred.
Step 4
Preheat a non-stick grill pan or skillet over medium-high heat.
Step 5
Remove the chicken from the marinade and cook in the preheated pan, stirring occasionally, for about 6-8 minutes or until the chicken is cooked through and lightly charred.
Step 6
While the chicken is cooking, warm the corn tortillas in a separate skillet or directly over a gas flame for about 20-30 seconds each side until pliable.
Step 7
Chop the fresh cilantro and prepare other toppings such as sliced red onion and diced avocado.
Step 8
To serve, place a portion of the cooked chicken on each tortilla, and top with red onion slices, avocado, and fresh cilantro.
Step 9
Finish with a squeeze of lime juice over the prepared tacos, if desired, and serve warm.
Nutrition Facts
| Serving size | (1413.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2219.9 |
| Total Fat 66.6g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 385.6mg | 0% |
| Sodium 2645.3mg | 0% |
| Total Carbohydrate 236.9g | 0% |
| Dietary Fiber 46.9g | 0% |
| Total Sugars 25.8g | |
| Protein 176.6g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 416.2mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 3422.5mg | 0% |
Source of Calories