NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.25 cup plain Greek yogurt

0.25 cup salsa verde

0.5 oz Monterey jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, add the olive oil, diced bell pepper, and onion. Sauté until softened, about 5 minutes.

• 3

  Add the chicken breast to the skillet, season with chili powder, cumin, sea salt, and black pepper. Cook until the chicken is fully opaque, then shred using two forks.

• 4

  In a small bowl, whisk together the Greek yogurt, salsa verde, and lime juice to create the creamy sauce.

• 5

  Toss the shredded chicken and sautéed vegetables with half of the creamy sauce mixture.

• 6

  Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll tightly.

• 7

  Place the rolled tortillas seam-side down in a small baking dish. Top with the remaining creamy sauce and sprinkle with Monterey Jack cheese.

• 8

  Bake for 12-15 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.