NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp olive oil

2 whole corn tortillas

1 cup green cabbage

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 tbsp non-fat Greek yogurt

2 tbsp fresh cilantro

0.25 whole avocado

PREPARATION

• 1

  Dice the chicken breast into small, uniform cubes.

• 2

  In a small bowl, combine the chili powder, ground cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the chicken cubes with the spice blend until thoroughly coated.

• 4

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

• 5

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

• 6

  In a separate bowl, whisk together the non-fat Greek yogurt and half of the lime juice to create a crema.

• 7

  In another bowl, toss the shredded green cabbage with the remaining lime juice and fresh cilantro.

• 8

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.

• 9

  Divide the chicken among the tortillas, top with the cabbage slaw and avocado slices, and drizzle with the yogurt crema.