NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1 cup shredded Red Cabbage

1 medium Carrot

1/4 Avocado

Juice of 1/2 Lime

1 tsp Olive Oil

1 tsp Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

2 tbsp Fresh Cilantro

PREPARATION

• 1

  Preheat the oven to 425°F and line a sheet pan with parchment paper.

• 2

  In a bowl, drizzle the chicken breast with olive oil and season with cumin, smoked paprika, salt, and pepper.

• 3

  Place the seasoned chicken on the sheet pan and roast in the oven for 18-20 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, prepare the crunchy slaw by combining shredded red cabbage, grated carrot, and chopped fresh cilantro in a mixing bowl.

• 5

  Squeeze the juice of half a lime over the slaw and toss gently to combine. Season with a pinch of salt and pepper to taste.

• 6

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

• 7

  Once the chicken is done, let it rest for a couple of minutes before slicing it into strips.

• 8

  Assemble the tacos by layering the roasted chicken strips on the warmed tortillas, adding a generous serving of crunchy slaw, and topping with slices of avocado.

• 9

  Serve immediately and enjoy your balanced, flavorful taco meal.