Ingredients
4 boneless, skinless chicken breasts (4 oz each)
1 tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
4 large romaine lettuce leaves
1/2 cup diced tomatoes
1/4 cup shredded cheddar cheese
1/4 avocado, sliced
2 tbsp chopped fresh cilantro
Lime wedges, for serving
Instructions
Preheat oven to 375°F (190°C)
Place chicken breasts on a baking sheet; season with chili powder, cumin, garlic powder, paprika, salt, and pepper
Bake for 18-20 minutes, or until internal temperature reaches 165°F
Remove chicken, let rest 5 minutes, then dice into bite-sized pieces
Arrange lettuce leaves as boats; top with chicken, tomatoes, cheese, avocado, and cilantro
Notes
For smokier flavor: add 1/2 tsp smoked paprika to seasoning
Substitute lettuce: use spinach leaves for a softer texture
Storage: Tacos stay fresh 2 days refrigerated if undressed; assemble toppings separately
Add-ins: Try bell peppers, diced onions, or pickled jalapeños for customization
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Low-Carb
Nutrition
- Serving Size: 1 lettuce boat
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg