NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 small corn tortillas

1 tsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 cup green cabbage

1 tbsp Greek yogurt

1 tbsp lime juice

0.25 tsp cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat olive oil in a medium skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, approximately 5-7 minutes.

• 3

  Stir in the black beans and chipotle peppers in adobo sauce, cooking for an additional 2 minutes until the mixture is heated through and fragrant.

• 4

  In a small mixing bowl, toss the shredded green cabbage with half of the lime juice to create a quick slaw.

• 5

  Whisk the remaining lime juice into the Greek yogurt to create a smooth, tangy lime crema.

• 6

  Warm the corn tortillas in a dry pan or directly over a low gas flame until they are soft and slightly charred.

• 7

  Assemble the tacos by filling the warm tortillas with the chipotle chicken and bean mixture, then topping with the crisp cabbage slaw and a drizzle of lime crema.