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Chili Spiced Chicken Tacos and Zesty Potato Salad

With summer fast approaching it ‘s natural for our meals to shift.  Gone are the soups and stews and in their place come the salads, barbecued meats and refreshing flavours. In honour of summer and Father’s Day I have shared two of my all time barbecue favourites: zesty potato salad and chili spiced chicken tacos.  Both are super easy to prepare, filling, nutritious and definite crowd pleasers.  Hope you enjoy!

 

Zesty Potato Salad

1.5 lbs white potatoes (I used a bag of the mini yellow, blue and red potatoes)

1.5 tbsp apple cider vinegar

¼ red onion, diced

1 pickle, diced

2 hardboiled eggs, peeled and chopped

½ cup cooked green peas

¼ cup mayonnaise

½ an avocado, mashed

salt and pepper

paprika for garnish (optional)

 

1-Bring potatoes to a boil in a pot of cold salted water (this is important; you need to add potatoes into cold water!)

2-Once the water reaches a boiling point, you can reduce heat and allow to simmer until potatoes are fork tender (approx.. 15 minutes).  

3-Drain potatoes, cut into chunks and toss in apple cider vinegar when potatoes are still warm. Allow potatoes to fully cool before adding rest of ingredients.  

4-Once cool, add pickles, red onion, eggs, peas, mayonnaise, mashed avocado and a pinch of salt and pepper to taste.  Mix all together until fully combined and creamy. Can sprinkle with paprika as a garnish.  

5-Chill in the refrigerator for at least an hour before serving.

 

Chili Spiced Chicken Tacos

4 chicken breasts

2 tsp chili powder

¼  tsp salt

¼ tsp garlic powder

¼ tsp cumin

juice of half of a lime

1 tbsp of honey

1 tbsp of olive oil

 

Taco toppings:

Tortillas

Avocado

Salsa or chopped tomatoes

Parsley or cilantro, chopped

Greek yogurt

1-Heat your grill while you combine chili powder, salt, garlic powder, cumin, lime juice, honey and olive oil in a bowl and whisk together.  

2-Coat chicken breasts in mixture and then grill chicken over medium heat for about 15 minutes or until fully cooked (juices run clear when you cut into the chicken).  

3-Once chicken is cooked, remove from the grill and chop or shred into bite sized pieces.  

4-Lay out tortillas and add the chicken and a variety of your favourite taco toppings.

Allison Martineau, BHSc, MS has over 10 years experience working in health and nutrition.  She has a passion for sharing her nutritional strategies with expectant and new families to make cooking and eating for health during the preconception, pregnancy and postpartum periods simple and convenient.

Allison runs a nutrition practice called Sweetpea Nutrition and is the nutritionist at West End Mamas .  She lives in Toronto with her husband and two young sons.

 

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