CHICKEN BLT TACOS W/PICO DE GALLO AND CILANTRO RICE *IN THE NINJA FOODI

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing taste.

ranch dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: vinaigrette

Greek yogurt dressing is lower in calories and adds creaminess.

taco shells

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber while corn tortillas are often less expensive.

Start by rinsing 2 cups of enriched white rice.

Add the rinsed rice to the Ninja Foodi.

Pour in 2 cups of water.

Add 2 teaspoons of extra virgin olive oil.

Add 1 teaspoon of lime zest.

Add 2 cloves of minced garlic.

Add 1/2 cup of chopped fresh cilantro.

Squeeze in the juice from 2 wedges of lime.

Add a pinch of sea salt and crushed black pepper.

Stir the mixture and secure the pressure lid in the seal position.

Pressure cook on high for 4 minutes.

While the rice is cooking, prepare the pico de gallo.

Chop 1/4 of a white onion, 1 plum tomato, and cucumber (optional).

Add the chopped ingredients to a food chopper or processor.

Add 1/2 cup of fresh cilantro and juice from 2 lime wedges to the chopper.

Add a pinch of salt and pepper (optional) and chop everything together.

Transfer the pico de gallo to a bowl and set aside.

Once the rice is done, do a quick release and mix it up, then set aside.

Clean the pot in the Ninja Foodi and switch to the sauté function on medium-high heat.

Add pre-cooked chicken breast chunks (Purdue shortcut) to the pot and chop them up.

Add the pre-cooked and chopped bacon to the pot.

Sauté the chicken and bacon together for 3-4 minutes to combine flavors.

Add 1 tablespoon of cucumber ranch dressing and mix well.

Turn off the heat and transfer the chicken and bacon mixture to a bowl.

Prepare the taco shells by using crunchy white corn tacos and flour tortillas.

Spread cucumber ranch dressing on each side of the flour tortilla, avoiding the middle.

Place the flour tortilla into the taco holder and fill with the chicken and bacon mixture.

Sprinkle cheddar jack shredded cheese on top.

Add shredded lettuce and pico de gallo on top of the filling.

Place the tacos in the Ninja Foodi and set to broil at 450°F for 3 minutes to melt the cheese and warm the tortillas.

Once done, remove the tacos and add more lettuce and pico de gallo on top.

Serve with cilantro rice and garnish with lime slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens