NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (140g)

2 Corn Tortillas (approx 50g each)

1 cup shredded Red Cabbage (89g)

1 small shredded Carrot (61g)

1 Lime (67g)

1 small Jalapeño Chili (14g)

1 Garlic Clove (3g)

1 tsp Olive Oil (5g)

0.5 tsp Cumin

0.5 tsp Chili Powder

Salt and Black Pepper to taste

2 tbsp Fresh Cilantro

PREPARATION

• 1

  In a small bowl, combine the juice of the lime, olive oil, cumin, chili powder, minced garlic, finely chopped jalapeño, salt, and pepper to create a marinade.

• 2

  Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is well-coated and let it marinate for at least 30 minutes in the refrigerator.

• 3

  Preheat a grill pan or skillet over medium-high heat. Cook the chicken breast for 5-7 minutes on each side or until it reaches an internal temperature of 165°F. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

• 4

  Meanwhile, in a mixing bowl, toss the shredded red cabbage and carrot with a splash of lime juice, a pinch of salt, and chopped fresh cilantro to create the crunchy slaw.

• 5

  Warm the corn tortillas in a dry skillet for about 30 seconds on each side until they are soft and pliable.

• 6

  Assemble the tacos by placing a portion of sliced chicken on each tortilla and topping with a generous spoonful of the cabbage slaw.

• 7

  Garnish with additional cilantro and a drizzle of any remaining lime marinade if desired, then serve immediately.