NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 medium corn tortillas

0.25 whole avocado

1 cup red cabbage

1 tbsp lime juice

1 tsp chipotle in adobo

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel, then dice into small, uniform cubes for even cooking.

• 2

  In a small bowl, combine the cumin, garlic powder, sea salt, and black pepper, then toss the chicken in the spice blend until thoroughly coated.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the edges are golden-brown and the centers are opaque.

• 5

  Reduce the heat to medium and stir in the black beans and chipotle in adobo sauce, cooking for 2-3 minutes to allow the smoky flavors to penetrate the protein.

• 6

  While the chicken rests, whisk the lime juice in a medium bowl and toss with the shredded red cabbage and chopped cilantro to create a bright, crunchy slaw.

• 7

  Warm the corn tortillas in a clean, dry skillet for 30 seconds per side until soft and pliable.

• 8

  Divide the smoky chicken and bean mixture between the tortillas, then top each with a generous portion of cabbage slaw and slices of fresh avocado.