NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp lime juice

1 cup shredded cabbage

1 tbsp non-fat Greek yogurt

2 tbsp fresh cilantro

3 small corn tortillas

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with the chili powder, cumin, sea salt, and black pepper until evenly coated.

• 2

  In a separate small bowl, whisk together the Greek yogurt, 1 tablespoon of lime juice, and chopped cilantro to create a creamy dressing.

• 3

  Place the shredded cabbage in a medium bowl, pour the yogurt dressing over it, and toss well to combine; set aside to let the flavors meld.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the seasoned chicken strips for 5-7 minutes until golden brown and cooked through.

• 5

  Squeeze the remaining tablespoon of lime juice over the hot chicken and stir to deglaze the pan before removing from heat.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are pliable and slightly toasted.

• 7

  Assemble the tacos by dividing the zesty chicken among the warm tortillas and topping each with a generous portion of the crunchy cabbage slaw.