NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.25 cup non-fat Greek yogurt

0.25 cup tomato puree

0.5 cup bell pepper

1 tsp olive oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

• 2

  Season the chicken breast with sea salt and black pepper, then bake or pan-sear until fully cooked through.

• 3

  While the chicken cooks, finely dice the bell pepper and sauté it in olive oil over medium heat until tender and slightly charred.

• 4

  Shred the cooked chicken breast using two forks and place it in a bowl; toss with lime juice and half of the chili powder and cumin.

• 5

  In a separate small bowl, whisk together the Greek yogurt, tomato puree, garlic powder, and the remaining chili powder and cumin to create the creamy sauce.

• 6

  Briefly warm the corn tortillas to make them pliable, then fill each with the chicken and pepper mixture.

• 7

  Roll the tortillas tightly and place them seam-side down in the baking dish, spreading the creamy sauce evenly over the top.

• 8

  Bake for 15 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.