NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Black beans

2 whole Corn tortillas

0.5 cup Bell pepper

0.25 cup Red onion

1 tbsp Chipotle peppers in adobo

1 tsp Olive oil

1 tbsp Lime juice

2 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Avocado

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sauté until browned and cooked through, approximately 5 to 7 minutes.

• 4

  Stir in the sliced bell peppers and red onions, cooking for 3 to 4 minutes until they begin to soften and caramelize.

• 5

  Incorporate the black beans and chipotle peppers in adobo, stirring well to coat the chicken and vegetables in the smoky sauce.

• 6

  Drizzle the fresh lime juice over the mixture and simmer for an additional 2 minutes to allow the flavors to meld.

• 7

  Warm the corn tortillas in a separate dry pan or over a low open flame until they are soft and pliable.

• 8

  Distribute the chicken and bean filling evenly between the two tortillas.

• 9

  Garnish each taco with sliced avocado and fresh cilantro before serving immediately.