NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

1 tbsp chipotle peppers in adobo

0.25 cup non-fat Greek yogurt

1 cup shredded cabbage

1 tbsp lime juice

0.5 tbsp extra virgin olive oil

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 small, bite-sized pieces and place in a bowl.

• 2

  Toss the chicken with the chipotle peppers in adobo, garlic powder, sea salt, and black pepper until well coated.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until golden and crispy on the edges.

• 4

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

• 5

  In a medium bowl, combine the shredded cabbage with half of the yogurt dressing, tossing to coat thoroughly.

• 6

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

• 7

  Assemble the tacos by dividing the crispy chicken between the tortillas and topping with the zesty cabbage slaw and a final drizzle of the remaining dressing.