NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup nonfat Greek yogurt

1 cup shredded cabbage

1 tbsp lime juice

1 tsp chipotle in adobo sauce

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

0.13 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a bowl with chipotle in adobo, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken strips until golden brown and cooked through, about 5-7 minutes.

• 3

  In a small mixing bowl, whisk together the nonfat Greek yogurt, lime juice, and chopped fresh cilantro until the dressing is smooth.

• 4

  Combine the shredded cabbage with half of the yogurt dressing in a separate bowl, tossing until the slaw is well coated.

• 5

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

• 6

  Assemble the tacos by dividing the chicken between the tortillas, topping with the zesty slaw and avocado slices, and finishing with a drizzle of the remaining dressing.