CHICKEN TACOS

I made this up a couple nights ago when I needed a quick meal using chicken breast. You could obviously double this quite easily if you have more mouths to feed or want some leftovers.

serves 2-4

2 boneless, skinless chicken breasts, diced
Taco seasoning, to taste
1 Tb. light-colored cooking oil (extra-light olive oil, coconut oil, etc.)
1 (8 oz.) can tomato sauce
1 tsp. brown sugar

Spread the diced chicken breast (I like a small dice so it's easy for my kids to eat) out on a cutting board and sprinkle evenly with taco seasoning. Using your hands (or a spoon if you prefer) toss the chicken around so the pieces are evenly seasoned and coated.

Heat the oil in a 12-inch nonstick pan over high heat until just smoking. Add the chicken and cook over high heat until all pieces are browned. Add the tomato sauce and brown sugar and a little more taco seasoning (probably 1/4 to 1/2 tsp.) and simmer until the sauce is slightly thickened and reduced, about 3 minutes.

Serve in taco shells with shredded lettuce, shredded cheese, diced tomato, and sour cream, hot sauce, or whatever toppings your family prefers!