NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

1 cup shredded cabbage mix

2 tbsp nonfat Greek yogurt

0.25 whole avocado

1 tsp chipotle peppers in adobo sauce

1 tbsp fresh lime juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and place them in a bowl.

• 2

  Toss the chicken with the chipotle peppers, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the edges are golden and crispy.

• 5

  In a separate small bowl, whisk together the nonfat Greek yogurt and lime juice to create a creamy dressing.

• 6

  Combine the shredded cabbage mix with the yogurt dressing in a bowl and toss until well-coated.

• 7

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

• 8

  Divide the crispy chipotle chicken between the two tortillas.

• 9

  Top each taco with a generous portion of the zesty slaw and the sliced avocado.