Chicken Taco Cups
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 taco cups
Simply A (RD) Fact: Chicken is a good source of lean protein.
For the Chicken:
  • 2lb boneless, skinless chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 2 teaspoons olive oil
  • ½-1 cup low sodium chicken broth
For the Taco Cups:
  • 6-8 taco-sized flour tortillas
  • Cooking spray
For Serving:
  • Salsa, enough to coat – use whatever kind you like!
  • Taco toppings – avocado, pickled onions, jalapeños, sour cream, cheese
To Make the Chicken:
  1. Combine salt, pepper, chili powder, cumin, and garlic powder – stir to mix. Sprinkle over the spice rub all over the chicken breasts, rubbing the spices all over the chicken. Wash your hands with soap and warm water.
  2. In a skillet set over medium heat, add in the olive oil. When the oil is hot, add in the chicken breasts. Cook for five minutes. Flip the chicken over, add in ½ cup of the chicken broth. Place a lid on the skillet – if you don’t have a lid for your skillet, cover it with a baking sheet. Cook the chicken breasts for an additional 15-20 minutes with the lid on – check the liquid level every five minutes and add additional broth if the pan looks dry. The chicken breasts are finished when the internal temperature reaches 165 degrees.
  3. Using two forks, shred the chicken into bite-sized pieces. When all the chicken is shredded, store in an air-tight container in the fridge until ready to serve!
To Make the Taco Cups:
  1. Preheat the oven to 375 degrees. Take a standard-size muffin pan and flip over.
  2. Wrap the flour tortillas in a clean tea towel and microwave for 30 seconds until pliable.
  3. Take one tortilla and lightly spray with cooking spray. Mold the tortilla in the divots created by the inverted muffin pan to form a cup – it should look like a bowl! You can fit three per muffin tin.
  4. Bake the taco bowls for 10-12 minutes until lightly golden. Make as many taco bowls as you want. When you are finished making all of the bowls, keep them warm in a low oven until serving time.
To Serve:
  1. Take the shredded chicken and toss with just enough salsa to coat – I like spicy salsa verde, but you can use whatever you want!
  2. Take a taco bowl and add in a large spoonful of chicken. Top with your favorite taco fixings and then dig in!
Nutrition Information
Serving size: 1 taco cup (containing about 5oz shredded chicken, no toppings) Calories: 294 calories Fat: 8gm Saturated fat: 2gm Carbohydrates: 17gm Sodium: 551mg Fiber: 2gm Protein: 37gm Cholesterol: 108mg
Recipe by Simply A (RD) Foodie at