NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp chipotle peppers in adobo

1 tbsp lime juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

2 medium corn tortillas

1 cup shredded green cabbage

2 medium radishes

2 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the chipotle peppers, lime juice, garlic powder, onion powder, cumin, sea salt, and black pepper to create a marinade.

• 2

  Slice the chicken breast into thin strips and toss with the marinade until every piece is well coated.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 3-4 minutes per side until deeply charred and cooked through.

• 5

  While the chicken cooks, thinly slice the radishes and toss the shredded cabbage with the fresh cilantro.

• 6

  Warm the corn tortillas in a dry pan or directly over an open flame for 30 seconds per side until pliable.

• 7

  Divide the charred chicken evenly between the tortillas and top with the cabbage slaw and sliced radishes.