NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 corn tortillas

1 cup shredded green cabbage

1/4 cup shredded carrot

2 tbsp plain Greek yogurt

1 tbsp olive oil

1 tbsp lime juice

1 tsp chili powder

1 tsp cumin

Salt & Pepper to taste

PREPARATION

• 1

  In a small bowl, mix Greek yogurt with lime juice, chili powder, cumin, salt, and pepper to create a zesty dressing for the slaw.

• 2

  Prepare the slaw by combining the shredded green cabbage and carrot in a medium bowl, then toss with a little salt and the yogurt dressing.

• 3

  Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat.

• 4

  Cook the chicken breast for about 4-5 minutes per side until it is thoroughly cooked and achieves a crispy exterior. Once done, let it rest for a couple of minutes before slicing or shredding.

• 5

  Warm the corn tortillas in a dry pan or microwave for a few seconds until pliable.

• 6

  Assemble the tacos by placing the crispy chicken on the tortillas and topping with a generous serving of the fresh slaw.

• 7

  Finish with an extra drizzle of any remaining yogurt dressing if desired, then serve immediately.