4 Serves
40 Mins
Preheat your oven to 200°C.
Place the chicken breasts on a baking sheet and coat them evenly with extra virgin olive oil and the spice blend on both sides.
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MexicanVitamin E
2 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
121 µg / 400 µgCalcium
234 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
134 mg / 420 mgPhosphorus
479 mg / 1,250 mgPotassium
652 mg / 4,700 mgSodium
992 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Bake the chicken in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 74°C and the juices run clear.
Remove the chicken from the oven, allow it to rest for a few minutes, then shred or slice it and serve inside taco shells with a squeeze of fresh lime juice.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese