NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

1 cup green cabbage

0.13 whole avocado

2 tbsp non-fat Greek yogurt

1 tsp extra virgin olive oil

1 tsp chipotle powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-7 minutes, turning occasionally, until cooked through and slightly charred.

• 3

  In a separate bowl, whisk together the Greek yogurt and lime juice. Add the shredded cabbage and chopped cilantro, tossing well to create the crunchy slaw.

• 4

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 5

  Divide the seared chicken between the two tortillas, top with a generous portion of the lime slaw, and finish with thin slices of avocado.