NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, boneless skinless

0.5 tbsp extra virgin olive oil

2 small corn tortillas

0.25 whole avocado

1 cup green cabbage, shredded

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

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into small, 1/2-inch cubes.

• 2

  In a medium bowl, toss the chicken cubes with the chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until the edges are golden and crispy and the chicken is cooked through.

• 4

  While the chicken cooks, prepare the slaw by mixing the shredded green cabbage with half of the lime juice and the fresh chopped cilantro in a small bowl.

• 5

  Warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds per side until they are soft and slightly charred.

• 6

  Slice the avocado into thin wedges and squeeze the remaining lime juice over them to prevent browning.

• 7

  To assemble, divide the crispy chicken between the two tortillas, top with the cabbage slaw, and finish with the avocado wedges.