NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 small Corn tortillas

0.5 cup Shredded green cabbage

1 tbsp Lime juice

2 tbsp Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with chili powder, ground cumin, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a medium cast-iron or non-stick skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is cooking, combine the shredded green cabbage, half of the lime juice, and the fresh cilantro in a small bowl to create a bright, acidic slaw.

• 5

  Transfer the cooked chicken to a cutting board, let it rest for 3 minutes to lock in juices, then slice it into thin, bite-sized strips.

• 6

  Wipe the skillet clean and briefly toast the corn tortillas over medium heat for 30 seconds per side until they are warm and pliable.

• 7

  Assemble the tacos by dividing the chicken between the tortillas, topping with the crunchy cabbage slaw, and finishing with the avocado and remaining lime juice.