NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1/8 cup Thinly Sliced Red Onion

1 tbsp Lime Juice

1 tbsp Chopped Cilantro

2 tbsp Nonfat Greek Yogurt

1 slice Avocado

PREPARATION

• 1

  Preheat a skillet over medium-high heat and lightly spray with cooking spray.

• 2

  Season the chicken breast with salt, pepper, and any preferred spices (optional: a pinch of cumin and paprika). Cook for 4-5 minutes on each side until fully cooked and lightly crispy on the outside. Once done, let it rest for a couple of minutes before shredding or slicing.

• 3

  Warm the corn tortilla in a separate dry skillet or microwave for 20 seconds until pliable.

• 4

  In a bowl, combine shredded green cabbage, shredded carrot, and thinly sliced red onion.

• 5

  In a small bowl, mix the lime juice, chopped cilantro, and nonfat Greek yogurt to create a light, tangy dressing. Drizzle this dressing over the slaw and toss to combine.

• 6

  Assemble the taco by placing the cooked chicken on the warmed tortilla, layering with the fresh slaw, and topping with a slice of avocado.

• 7

  Serve immediately and enjoy the balance of crispy savory chicken with the refreshing, tangy slaw.