NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 small corn tortillas

1 tsp olive oil

0.5 tsp chipotle powder

0.25 tsp cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

0.5 whole lime

1 tbsp cilantro

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into 1/2-inch bite-sized pieces.

• 2

  In a small bowl, whisk together the chipotle powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the diced chicken in the spice blend until every piece is thoroughly and evenly coated.

• 4

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

• 5

  Add the chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 6

  Lower the heat to medium and stir in the black beans, cooking for 2 minutes until they are heated through and have absorbed the spices.

• 7

  While the chicken rests, warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 8

  Divide the chicken and bean mixture evenly between the tortillas, then garnish with fresh cilantro and a generous squeeze of lime.