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Grilled Chicken & Vegetable Tacos

Grilled Chicken & Vegetable Tacos

  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • Serves



  • 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken
  • 2 Tbsp. (30 mL) Becel® Oil
  • 2 cloves garlic, finely chopped
  • 1 tsp. (5 mL) ground cumin
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 2 Tbsp. (30 mL) lime juice
  • 1 red onion, sliced into 1.5cm thick rings
  • 1 1/2 lbs. (675 g) boneless, skinless chicken breasts
  • 2 green bell peppers or red bell peppers, sliced into 1.5cm thick rings
  • 2 Tbsp. (30 mL) reduced fat sour cream
  • 8 flour tortillas or corn tortillas, warmed

Nutritional information


Amount per serving

Total Fat14 g
Saturated Fat3.5 g
Trans Fat0 g
Cholesterol85 mg
Sodium890 mg
Total Carbs45 g
Dietary Fiber4 g
Sugars4 g
Protein40 g
Vitamin A40 %
Vitamin C140 %
Calcium6 %
Iron20 %

Let's Get Cooking

  • 1 Combine Knorr® Homestyle Stock Reduced Sodium Chicken, Becel® Oil, garlic, cumin, cilantro and lime juice in small bowl. Add chicken and vegetables; toss to coat.
  • 2 Grill or broil, turning once, until chicken is thoroughly cooked and vegetables are tender, about 6 minutes. Remove from grill and chop vegetables and slice chicken. Stir sour cream into vegetables. Serve with warmed tortillas and your favourite taco toppings.