NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 medium poblano pepper

2 small corn tortillas

0.13 cup plain Greek yogurt

0.5 cup tomatillo salsa

0.25 oz Monterey Jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tsp avocado oil

PREPARATION

• 1

  Char the poblano pepper over a gas flame or under the broiler until the skin is blistered and blackened.

• 2

  Place the pepper in a bowl and cover with a lid for 5 minutes to steam, then peel off the skin, remove seeds, and dice.

• 3

  Season the chicken breast with sea salt, black pepper, and garlic powder.

• 4

  Heat avocado oil in a skillet over medium heat and cook the chicken until golden and cooked through, then shred with two forks.

• 5

  In a small bowl, combine the shredded chicken with the diced poblano and half of the Greek yogurt.

• 6

  In a separate bowl, whisk the remaining Greek yogurt into the tomatillo salsa until smooth.

• 7

  Warm the tortillas slightly, fill with the chicken mixture, roll tightly, and place seam-side down in a baking dish.

• 8

  Pour the creamy salsa over the tortillas, sprinkle with Monterey Jack cheese, and bake at 375°F for 10 minutes until bubbly.