NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup black beans

2 small corn tortillas

1 tsp olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp avocado

1 tbsp greek yogurt

0.5 cup red cabbage

1 tbsp lime juice

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season evenly with smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat; add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 3

  Stir in the minced chipotle peppers and the rinsed black beans, cooking for another 2 minutes until the mixture is fragrant and the beans are heated through.

• 4

  In a small mixing bowl, toss the shredded red cabbage with the lime juice and a pinch of salt to create a quick, bright slaw.

• 5

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 6

  To assemble, spread the mashed avocado onto the warm tortillas, top with the smoky chicken and bean mixture, and finish with the cabbage slaw and a dollop of Greek yogurt.