NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup black beans

1 medium corn tortilla

1 tsp olive oil

1 tbsp chipotle peppers in adobo

0.25 cup red cabbage

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp Greek yogurt

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into bite-sized half-inch pieces.

• 2

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

• 3

  Add the diced chicken to the skillet, seasoning with sea salt and black pepper, and sauté for 5-6 minutes until golden and cooked through.

• 4

  Stir in the black beans and the minced chipotle peppers in adobo sauce, cooking for another 2 minutes until the flavors meld and the beans are heated.

• 5

  While the chicken finishes, toss the shredded red cabbage with lime juice in a small bowl to create a quick, bright slaw.

• 6

  Warm the corn tortilla in a separate dry pan or directly over a low gas flame for 30 seconds per side until pliable and slightly charred.

• 7

  Assemble the taco by spooning the chipotle chicken and bean mixture onto the warm tortilla.

• 8

  Top with the zesty cabbage slaw, a dollop of Greek yogurt, and fresh cilantro before serving.