Two ingredients and 15 minutes is all you need to prep this versatile taco meat. Use this seasoned chicken for hassle-free meals during the week.

Are you looking for ways to simplify meal time? This chicken taco meat takes all of the hassle out of preparing lunch or dinner.
- Meal prep - This seasoned chicken is perfect as a make-ahead item. It comes together in just minutes and can be used in so many ways for meals throughout the week, like in this chicken taco salad bowl.
- Just 2 ingredients (plus oil) - Taco seasoning adds bold flavor and caramelizes on the chicken as it sautés.
- Serve hot or cold - These tender chunks of chicken can be added to cold dishes like wraps or salads. Warm the chicken to use in fajitas or serve alongside Cilantro Lime Coconut Rice.
Ingredients
- Boneless skinless chicken breast - Chicken breast is my go-to, however boneless skinless chicken thigh can also be used if you prefer. Be sure to cook the chicken to an internal temperature of 165 degrees.
- Taco seasoning - Store-bought works great here or use your favorite homemade blend.
Step-by-step instructions
- Preheat a large non-stick skillet over medium to medium-high heat. Add the oil.
- Using a sharp knife, cut the chicken into ¾-1 inch pieces.
- Sprinkle the taco seasoning over the chicken and toss to coat evenly.
- When the oil is hot, add the chicken to the skillet in a single layer.
- Cook for 3-4 minutes until golden brown. Flip and cook on the other side for 2-4 minutes until the internal temperature reaches 165 degrees.
- Remove from heat and cool.
- Store in an airtight container in the refrigerator for 4-5 days.
Recipe tips
- Cut the chicken into uniformly-sized pieces to ensure it cooks evenly.
- A good quality sharp knife makes easy work of this. Sharp kitchen scissors can also be used.
- Use an instant-read thermometer to ensure the chicken has reached a safe temperature of 165 degrees.
Ways to use
Use this cooked, ready-to-eat chicken in all of your favorite Mexican dishes - tacos, fajitas, quesadillas, enchiladas, and burritos. Add to wraps or casseroles. Stir into soups. Top salads or pizza. The meal possibilities are endless!
Equipment
Non-stick skillet | Measuring spoons
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Chicken Taco Meat
Ingredients
- 1 - 1⅓ pounds boneless skinless chicken breasts
- 1½ tablespoons olive oil
- 1½ tablespoons taco seasoning
Instructions
- Preheat a large non-stick skillet over medium to medium-high heat. Add the oil.
- Using a sharp knife, cut the chicken into ¾-1 inch pieces. (Note 1)
- Sprinkle the taco seasoning over the chicken and toss to coat evenly.
- When the oil is hot, add the chicken to the skillet in a single layer. Cook for 3-4 minutes until golden brown. Flip and cook on the other side for 2-4 minutes until the internal temperature reaches 165 degrees.
- Remove from heat and cool. Store in an airtight container in the refrigerator for 4-5 days.
EQUIPMENT
Notes
- Cut the chicken into uniformly sized pieces to ensure even cooking.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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