tsp. ground cumin
tsp. garlic powder
tsp. chipotle chili powder
tbsp. olive oil
large boneless, skinless chicken breasts
c. pomegranate seeds
tbsp. fresh lime juice
c. fresh cilantro leaves
small flour tortillas
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- Heat oven to 425 degrees
F. Line a rimmed baking sheet with foil. In a small bowl, combine the
cumin, garlic, chili powders, and 1/2 teaspoon salt.
- Heat the oil in a medium
skillet over medium heat. Season the chicken with the spice mixture and
cook until browned, 2 to 3 minutes per side. Transfer the chicken to
the baking sheet and roast until cooked through, 8 to 10 minutes.
- Meanwhile, in a medium
bowl, gently toss together the radishes, scallions, avocado,
pomegranate seeds, lime juice, and 1/4 teaspoon each salt and pepper;
fold in the cilantro.
- Slice the chicken into
1/4-inch-thick pieces. Fill the tortillas with the chicken and top with
the pomegranate salsa. Serve with sour cream, if desired.
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