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Chicken Tacos with California Prunes Salsa

As picky little kids who’d only eat our beloved PB&J sandwiches, you’d probably be surprised to know that when asked where we’d like to go to eat for our birthday dinner that we’d pick a Mexican restaurant—spices and all. We’d always order a taco salad and just loved it. So now, as girls who love the rich spices in all ethnic foods, we’re not surprised that by the time we got to college and were cooking our own meals, that one of our favorite go-tos were chicken tacos. They were easy to make, delicious and healthy and at least once a week we’d meet one of our best friends to make them with her (although we loved them so much we would have eaten them nightly!)

In fact, our love for tacos, inspired these scrumptious, waist-line friendly numbers!:

Gluten-Free Tilapia Tacos with Zucchini Tortillas

Mediterranean Fish Tacos

Avocado & Lentil Vegan Tacos

Spicy Tuna Tacos

Salmon Tacos

And now, our taco love affair has inspired a new yum-ster. And we’re especially excited about these because you can make them from scratch, or have the ingredients pre-portioned and ready to cook right at your house!

 

California Prunes are the sweetest and juiciest prunes out there, making them the best way to beat a sugar craving! Plus, they’re packed with these health benefits:

  • A serving of four to five dried plums packs 3 full grams of fiber. About half of that is soluble fiber, which helps improve satiety, lower cholesterol, and regulate blood sugar levels.
  • Research shows that eating 5-6 prunes a day may help support healthy bones and help maintain good digestive health.
  • Prunes are loaded with polyphenols, antioxidants that support your immune system, heart and eye health, memory, and more.
  • California Prune growers provide the highest quality prunes in the world.
  • A serving has just 100 calories and no fat, sodium, or cholesterol.

 

  • Chicken Tacos with California Prunes Salsa
     
    Cook time
    Total time
     
    This twist on classic chicken tacos explodes with sweet and savory flavors! Chili powder and cumin add a savory warmth to the baked chicken breasts, while California prunes add sweetness to an easy, fresh salsa. The combination of spiced chicken, sweet prunes, fresh tomatoes and cilantro, and zing from lime juice all wrapped up in a tortilla creates a fiesta with every bite! The refried black beans also got a healthy upgrade: we cut back on the fat while bumping up the flavor with spices, fresh cilantro and lime juice for a flavorful side dish that’s low in fat and high in protein and fiber. This dinner is hearty and filling, yet light enough to feel good about serving any night of the week.
    Author:
    Recipe type: Main Dish
    Cuisine: Mexican
    Serves: 2 servings
    Ingredients
    • 1 Roasted poblano
    • 3.5 oz Black beans
    • 1 Roma tomato
    • 2oz California prunes
    • 2 Shallots
    • ¼ oz Fresh cilantro
    • 1 Lime
    • 2 Chicken breasts (4oz)
    • 2 tsp Cumin spice blend (equal parts cumin & chili powder)
    • 2 oz Roasted corn
    • 4 Corn tortillas
    Instructions
    1. STEP ONE
    2. Preheat the oven to 350°.
    3. Line a rimmed sheet pan with parchment paper.
    4. Thinly slice the poblano and set aside.
    5. Drain and rinse the black beans.
    6. Cut the prunes into ¼-inch pieces. Place the prunes in a small bowl.
    7. STEP TWO
    8. Cut the tomato and shallots into ¼-inch pieces. Add HALF of tomato and shallots to the bowl with the prunes; reserve the remaining shallot for step 4 and tomatoes for step 5.
    9. Remove and discard the stems from cilantro, rough chop leaves and add only HALF to the bowl.
    10. Cut the lime in half. Squeeze HALF the lime into the small bowl. Add ¼ teaspoon of salt and a pinch of pepper. Toss well and set aside. Set aside remaining lime for step 5.
    11. STEP 3
    12. Pat dry chicken with paper towels. Add to a medium bowl. Add ONLY 1 teaspoon cumin spice blend, ½ teaspoon olive oil, and a pinch each of salt and pepper. Toss well and place the chicken on the prepared sheet pan.
    13. Bake for 15 to 20 minutes, until cooked through.
    14. Heat a small nonstick sauté pan, over medium-high heat. Spray with cooking spray, add the poblano and roasted corn and season with a pinch each of salt and pepper. Sauté for 2 minutes until warmed through. Set aside for plating
    15. STEP 4
    16. Heat a medium nonstick sauté pan over medium-high heat for 1 minute. Add the tortillas one at a time and heat for 1 minute on each side. Set aside and keep warm for plating.
    17. In the same pan over medium-high heat, spray lightly with olive oil in a spray bottle. When hot, add remaining shallot and cook for 1 to 2 minutes until softened.
    18. STEP 5
    19. Add the drained black beans and remaining cumin spice blend. Cook for an additional 1 minute.
    20. Reduce heat to medium-low, add 2 tablespoons of water and lightly mash beans with a fork. Cook until the water has been evaporated then add remaining chopped tomato. Add remaining cilantro, juice from the remaining lime, to the beans. Stir to combine, season to taste, and keep warm for serving.
    21. STEP 6
    22. Cut the chicken into ¼-inch pieces.
    23. Place two tortillas each on two plates.
    24. Divide the chicken and poblano and corn mixture between the tortillas.
    25. Top with the prune salsa and serve the tacos with refried beans on the side.
    26. Enjoy!
    Nutrition Information
    Serving size: 2 tacos Calories: 430 Fat: 6 g Saturated fat: 5 Carbohydrates: 63 Sugar: 8 Sodium: 450 mg Fiber: 11 Protein: 34

Chicken Tacos with California Prune Salsa | The Nutrition Twins

We are honored to have partnered with Chef’d and California prunes to create these meals!

Spicy Tomato and Creamy Spinach Pasta

 

Wanna know what one of our top requests from our clients and from awesome readers like you has been this last month? You want a recipe for dinner that satisfies your cravings for pasta, that won’t ruin your hard work at the gym and that can be whipped up in a hot minute! Well look no further, we have listened! Say hello to this Spicy Tomato and Creamy Spinach Pasta! You’re welcome 😉

Spicy_Tom_Creamy_Spinach_pasta_Logo

Psst… looking for more healthy pasta dishes?  Please feel free to search this site– and here are a few to try:

Avocado and Olive Pasta

Creamy Tomato Pasta with Peas

Pasta with Shrimp, Tomato & Herbs,

For less than 185 Calories, you get a rich creamy tasting pasta. Add a grilled chicken breast or ¾ cup beans and you’ve got your complete meal! We especially love that this recipe uses whole wheat pasta– it’s a great way to get extra nutrients. Plus, the fiber in the whole grain provides extra satiety since it swells in your stomach to take up space and make you feel full and it allows for a longer lasting energy boost. The bold and spicy flavors (thanks cayenne pepper) help to keep your taste buds satisfied and there is some research that shows that anything that heats you up, slims you down—and although it may be a very miniscule amount, we’ll take it—especially with this creamy comfort food!

 

Spicy Tomato and Creamy Spinach Pasta

Serves 6

 

Ingredients:

 

1 tbsp avocado oil

1 small onion diced

2 cloves garlic minced

1 (15 oz.) can diced tomatoes (No salt added)

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp red chili flakes

A pinch or 2 of cayenne pepper

Ground black pepper to taste

1/2 tsp Himalayan pink sea salt

2 tbsp tomato paste

1/2 cup water

2 oz. fat free cream cheese

1/4 cup grated Parmesan

1/2 lb. whole-wheat penne pasta (or fusilli or whatever you prefer!)

4.5 oz (about 2 cups) fresh baby spinach

 

Directions:

 

Cook pasta according to directions on package. Drain when done.

Chop the onions and garlic. Heat a large skillet with avocado oil on medium-low heat. Cook onions and garlic in the skillet until onions are transparent.

To the skillet, add the can of diced tomatoes with juices and the following 7 ingredients. Stir everything together. Stir in a ½ cup of water to fully dissolve the paste and reduce heat to low.

Cut cream cheese into small pieces and stir into the tomato mixture until it has dissolved. Stir in baby spinach until it has wilted. Add pasta to the skillet and stir until fully coated with the sauce. Adjust seasonings as needed.

Pair it with your favorite protein (we love it with grilled chicken breast or shrimp) and a salad or steamed veggies and your taste buds will be dancing while your waistline will be thanking you!

 

Nutrition facts per serving: Calories 185, Total Fat: 5 g, Total Carbs 31 g, Protein 9 g, Fiber 4 g, Sodium 366 mg

 

Nutrition facts per serving with a 4 ounce chicken breast: Calories 372, 9 g fat, 31 g carbohydrate, 45 grams protein, 4 g fiber, 419 mg sodium

 

Pasta

Spicy Tomato and Creamy Spinach Pasta
 
Author:
Ingredients
  • 1 tbsp avocado oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 (15 oz.) can diced tomatoes (No salt added)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red chili flakes
  • A pinch or 2 of cayenne pepper
  • Ground black pepper to taste
  • ½ tsp Himalayan pink sea salt
  • 2 tbsp tomato paste
  • ½ cup water
  • 2 oz. fat free cream cheese
  • ¼ cup grated Parmesan
  • ½ lb. whole-wheat penne pasta (or fusilli or whatever you prefer!)
  • 4.5 oz (about 2 cups) fresh baby spinach
Instructions
  1. Cook pasta according to directions on package. Drain when done.
  2. Chop the onions and garlic. Heat a large skillet with avocado oil on medium-low heat. Cook onions and garlic in the skillet until onions are transparent.
  3. To the skillet, add the can of diced tomatoes with juices and the following 7 ingredients. Stir everything together. Stir in a ½ cup of water to fully dissolve the paste and reduce heat to low.
  4. Cut cream cheese into small pieces and stir into the tomato mixture until it has dissolved. Stir in baby spinach until it has wilted. Add pasta to the skillet and stir until fully coated with the sauce. Adjust seasonings as needed.
Notes
Nutrition facts per serving with a 4 ounce chicken breast: 372 calories, 21 g carbs, 9 g fat, 45 g protein, 419 sodium 4 g fiber
Nutrition Information
Serving size: 6 Calories: 185 Fat: 5 g Carbohydrates: 31 g Sodium: 366 mg Fiber: 4 g Protein: 9 g