NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 whole small corn tortillas

0.25 tbsp olive oil

0.13 whole avocado

1 tbsp chipotle peppers in adobo

1 tbsp lime juice

1 cup shredded cabbage

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss with sea salt, black pepper, garlic powder, and the chipotle peppers in adobo.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  In a small bowl, whisk together the Greek yogurt and half of the lime juice to create a zesty crema.

• 5

  In a separate bowl, combine the shredded cabbage, remaining lime juice, and fresh cilantro for a bright slaw.

• 6

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

• 7

  Fill each tortilla with the smoky chicken, top with the cabbage slaw and avocado slices, then drizzle with the lime crema.