NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

1 tbsp chipotle peppers in adobo

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

2 small corn tortillas

0.5 cup shredded cabbage

1 tbsp red onion

2 tbsp plain greek yogurt

0.25 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the minced chipotle peppers, half the lime juice, and half the olive oil to create a marinade.

• 2

  Season the chicken breast with sea salt and black pepper, then coat thoroughly with the chipotle marinade.

• 3

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked and slightly charred.

• 4

  While the chicken rests, toss the shredded cabbage and finely diced red onion with the remaining lime juice and a pinch of salt.

• 5

  Warm the corn tortillas in a dry pan over medium heat until pliable and lightly toasted.

• 6

  Slice the chicken into thin strips and divide between the tortillas, topping with the cabbage slaw, sliced avocado, a dollop of Greek yogurt, and fresh cilantro.