NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken Thighs

3 Corn Tortillas

1/2 cup Black Beans

1/4 cup Sweet Corn

1/2 medium Avocado

1/4 cup Nonfat Greek Yogurt

2 tsp Olive Oil

2 tbsp Red Onion

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

• 1

  Pat the chicken thighs dry and season generously with salt, pepper, cumin, and chili powder.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken is cooking, combine the black beans, corn, diced red onion, lime juice, and chopped cilantro in a small bowl to make the salsa.

• 5

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 6

  Warm the corn tortillas in a dry skillet or directly over a low gas flame until soft and pliable.

• 7

  Build the tacos by layering the sliced chicken, black bean salsa, and fresh avocado slices into the tortillas.

• 8

  Finish each taco with a dollop of Greek yogurt for a cool, creamy finish.