NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

1 cup shredded cabbage

0.25 cup non-fat Greek yogurt

1 tsp chipotle peppers in adobo

1 tsp olive oil

0.5 medium lime

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a small mixing bowl, whisk together the non-fat Greek yogurt, half of the lime juice, and the minced chipotle peppers to create a creamy dressing.

• 2

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and chopped fresh cilantro until well combined.

• 3

  Season the cubed chicken breast evenly with the sea salt, black pepper, and garlic powder.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, roughly 6 to 8 minutes.

• 5

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until soft and slightly charred.

• 6

  Assemble the tacos by dividing the sautéed chicken between the tortillas, then topping with the crunchy slaw and a generous drizzle of the chipotle crema.