NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

1 tsp olive oil

0.25 whole avocado

1 cup shredded green cabbage

1 tbsp lime juice

1 tbsp fresh cilantro

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with chili powder, cumin, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.

• 3

  In a small mixing bowl, combine the shredded cabbage with lime juice and chopped cilantro, tossing well to create a bright, acidic slaw.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side until they become soft and pliable.

• 5

  Divide the cooked chicken between the two tortillas, then top with the cabbage slaw and sliced avocado to serve.