NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium poblano pepper

0.25 cup plain Greek yogurt

0.5 cup salsa verde

1 small corn tortillas

0.25 oz Monterey Jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tsp olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Char the poblano pepper over an open flame or under a broiler until the skin is completely blistered.

• 2

  Place the charred poblano in a bowl and cover for 5 minutes to steam, then peel off the skin, remove seeds, and dice the flesh.

• 3

  In a medium bowl, combine the shredded chicken breast, diced poblano, Greek yogurt, garlic powder, sea salt, and black pepper.

• 4

  Spread 2 tablespoons of the salsa verde across the bottom of a small oven-safe baking dish.

• 5

  Lightly brush the tortillas with olive oil and warm them in a pan until pliable.

• 6

  Fill each tortilla with the chicken mixture, roll tightly, and place them seam-side down in the baking dish.

• 7

  Pour the remaining salsa verde over the tortillas and sprinkle with the Monterey Jack cheese.

• 8

  Bake at 375°F for 15 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro.