Thai Chicken Tacos

Ingredients for taco filling:

• 1 lb chicken meat- your preference

• 1 tbs coconut oil

• 2 tbs vegetable or chicken stock

• 2 tbs everyday seasoning (garlic, pepper,sea salt, paprika, sage or parsley, black pepper)

• 1 lb brussel sprouts or cabbage- chopped

• 1 cup chopped mini bell peppers

• sea salt

• 2 cups arugula

Ingredient for taco:

• Large Romaine Leaves

Dressing

*see Thai Dressing

Instructions:

• Sprinkle chicken pieces with 1 tbs seasoning, and sauté pieces whole in 1 tbs coconut oil.  When all sides are browned and chicken is cooked through (be careful not to overcook- it can get dry!) remove chicken from pan and set aside.

• While chicken is cooking, chop brussel sprouts/cabbage and peppers.  After removing chicken from pan, add the veggies, and stock.  

• Lightly sauté veggies, adding the rest of the seasoning and sea salt to taste. 

• Layer washed romaine leaves with some arugula.

• Shred the chicken with a fork once it is cooled enough to handle...or just burn your fingers if you cannot wait that long!

• Combine the shredded chicken with the veggies, either in the cooking skillet (heat off) or in a separate bowl.  Drizzle with about 1/4 of the dressing and toss.

• Add taco filling to the romaine shells, on top of the arugula.

• drizzle with more dressing, as desired; hold romaine like a taco shell, and enjoy!

Extras: 

• Mix 2 tbs of full fat greek yogurt with juice from 1/2 a lime and spread on the bottom of the romaine.

• Chop an avocado and add on top!