Ingredients
- 1/2 pound chicken breast
- 1 pinch salt
- 1 pinch black pepper
For the Balsamic Sauce:
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon olive oil
- 2 tablespoons chicken broth
For the Strawberry Salsa:
- 1 cup strawberries finely chopped
- 1 tablespoon fresh basil minced
- 3 tablespoons red onion minced
- 1 pinch salt
- 1 pinch black pepper
To Assemble the Tacos:
- 2 whole-wheat tortillas
- 2 tablespoons roasted pistachios chopped
- 1/4 cup goat cheese crumbled
Instructions
- Preheat your oven to 375°F and spray a small baking dish with cooking spray. Place the chicken into the dish and season with salt and pepper. Set side.
- In a saucepan, bring balsamic vinegar, honey, oil, and chicken broth to a boil on high heat. Boil, stirring constantly, for 5 minutes or until the sauce is bubbly and reduced by half.
- Pour sauce over chicken and bake for 25 to 30 minutes, or until the chicken is no longer pink inside. A meat thermometer inserted into the chicken should read 165℉.
- Once cooked, turn your broiler on to high and adjust your oven rack to be closer to the top. Broil the chicken until the sauce begins to caramelize, about 3 to 4 minutes. Remove the chicken from the oven and let it cool until you can handle it.
- While the chicken cools, combine the strawberries, basil and red onion in a medium bowl. Season to taste with salt and pepper.
- Once the chicken is cool, place it on a cutting board and shred it with two forks. Then, transfer the shredded meat to a medium bowl and toss with 1 tablespoon of the balsamic sauce that it cooked in.
- Divide the chicken and strawberry salsa between the two tortillas and then top with pistachios, goat cheese and the remaining balsamic sauce.