NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup sliced Cucumber

1 oz Feta Cheese

1/4 cup diced Red Onion

2 tbsp Fresh Cilantro (chopped)

2 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 clove Garlic (minced)

Salt & Pepper to taste

PREPARATION

• 1

  In a small bowl, combine lemon juice, minced garlic, chopped cilantro, olive oil, salt, and pepper to create the marinade.

• 2

  Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow it to marinate for at least 20 minutes (or up to 2 hours in the refrigerator) for best flavor.

• 3

  Preheat a grill pan or skillet over medium-high heat. Cook the chicken breast for about 6-7 minutes on each side or until fully cooked and nicely charred. Once done, let it rest for a few minutes and then slice into strips.

• 4

  While the chicken is cooking, prepare the slaw by combining the sliced cucumber, diced red onion, crumbled feta cheese, and additional chopped cilantro in a bowl. Drizzle a small amount of lemon juice, and toss gently to mix.

• 5

  Warm the corn tortillas on a dry skillet or directly over a gas flame for about 20-30 seconds on each side.

• 6

  Assemble the tacos by placing slices of chicken onto each tortilla and topping with a generous spoonful of the cucumber feta slaw. Add extra salt and pepper if needed, and serve immediately.