NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.25 cup plain Greek yogurt

0.25 oz sharp cheddar cheese

0.5 cup red bell pepper

0.25 cup yellow onion

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

2 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish.

• 2

  Dice the chicken breast, bell pepper, and onion into small, bite-sized pieces.

• 3

  Heat olive oil in a skillet over medium heat and sauté the chicken and vegetables until the chicken is golden and cooked through.

• 4

  In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.

• 5

  Stir two tablespoons of the creamy sauce into the skillet with the chicken and vegetables to coat them.

• 6

  Divide the chicken mixture evenly between the two corn tortillas, roll them up tightly, and place them seam-side down in the baking dish.

• 7

  Spread the remaining chili-lime sauce over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 12-15 minutes until the cheese is melted and the edges are slightly crisp.

• 9

  Garnish with fresh cilantro before serving.