Boulder Valley School District
These tacos were originally created by Centennial Middle School students for the district's Iron Chef Competition. All the recipes had to feature fresh, unprocessed ingredients and meet the health and sustainability guidelines set by the district. These tacos, made with spice-rubbed chicken thighs, fit the bill and now are served for school lunch.
3/4 lb. boneless chicken thigh meat
1 1/2 tsp. sunflower oil
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. ground cumin
6 flour tortillas
Cooked black beans
Pico de gallo
1. In small bowl, mix together spices and oil. Rub on chicken thighs.
2. Place chicken in baking pan. Bake at 350 F. for 25 minutes.
3. Cut chicken into bite-size pieces. Serve on flour tortillas with black beans and pico de gallo.