NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup black beans

2 whole corn tortillas

1 tsp olive oil

1 tbsp chipotle peppers in adobo

0.25 whole avocado

1 tbsp fresh cilantro

0.5 medium lime

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into small, uniform bite-sized pieces.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Add the diced chicken to the skillet and season evenly with sea salt, black pepper, and garlic powder.

• 4

  Sauté the chicken for 5-6 minutes, stirring occasionally, until the edges are golden brown and the meat is cooked through.

• 5

  Lower the heat to medium and stir in the black beans and the chipotle peppers in adobo, tossing to coat the chicken thoroughly.

• 6

  Cook for an additional 2 minutes, allowing the flavors to meld and the beans to warm through.

• 7

  While the chicken rests, warm the corn tortillas in a dry pan or directly over a low gas flame for 30 seconds per side until pliable and slightly charred.

• 8

  Divide the smoky chicken and bean mixture evenly between the two tortillas.

• 9

  Top each taco with thin slices of avocado, a sprinkle of fresh cilantro, and a generous squeeze of lime juice before serving.