NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup corn kernels

2 small corn tortillas

0.5 cup shredded cabbage

1 tbsp lime juice

0.13 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry with paper towels to ensure a golden crust, then season both sides evenly with chili powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the internal temperature reaches 165°F and the exterior is beautifully browned.

• 4

  While the chicken rests, add the corn kernels to the same skillet and cook for 3 to 4 minutes, stirring occasionally until they are toasted and charred.

• 5

  Slice the rested chicken into thin strips against the grain for maximum tenderness.

• 6

  In a small bowl, toss the shredded cabbage with lime juice and chopped cilantro to create a bright, acidic slaw.

• 7

  Briefly warm the corn tortillas in a dry pan or over an open flame, then assemble the tacos by layering the chicken, charred corn, cabbage slaw, and fresh avocado slices.