NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

1 cup shredded cabbage

1 tsp olive oil

2 tbsp nonfat Greek yogurt

0.5 whole lime

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Season the chicken breast evenly on both sides with chili powder, cumin, sea salt, and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, toss the shredded cabbage in a small bowl with half of the lime juice and half of the chopped cilantro.

• 5

  In a separate small dish, mash the avocado and whisk the Greek yogurt with the remaining lime juice to create a zesty crema.

• 6

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 7

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.

• 8

  Assemble the tacos by spreading avocado on the tortillas, adding the chicken strips, topping with the crunchy slaw, and drizzling with the yogurt crema and remaining cilantro.