NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 medium corn tortillas

0.5 tbsp olive oil

1 tsp chipotle peppers in adobo sauce

0.5 cup green cabbage

1 tbsp red onion

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 3

  Stir in the black beans and finely chopped chipotle peppers, cooking for 2-3 minutes until the flavors meld and the mixture is fragrant.

• 4

  In a small mixing bowl, toss the shredded green cabbage, minced red onion, and chopped cilantro with lime juice to create a bright slaw.

• 5

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.

• 6

  Assemble the tacos by spooning the chicken and bean mixture into the tortillas and topping each with a generous portion of the zesty cabbage slaw.