Easy Weeknight Chicken Tacos

Ingredients

• Chicken Marinade
• 4 boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• For Serving
• 1/2 cup freshly chopped cilantro
• 2 medium roma tomatoes diced
• 1/2 medium red onion diced
• 1/2 cup crumbled queso fresco
• 12 corn or flour tortillas

Instructions

1. In a small bowl, mix together garlic powder, salt, paprika, pepper, cayenne pepper, parsley, lime juice, and olive oil. Pour over chicken breasts in a shallow dish or resealable plastic bag.
2. Let marinate in the fridge 1 hour.
3. Heat a large heavy skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4. Remove from pan and chop chicken into small pieces.
5. Serve on warmed tortillas and top with desired toppings.
6. Notes
7. Instead of using boneless skinless chicken breasts, you can substitute with 6 to 8 boneless skinless chicken thighs. Cooking time will need to be increased slightly.