NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 tsp olive oil

2 tbsp plain Greek yogurt

1 cup shredded cabbage

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and toss in a bowl with the chili powder, cumin, sea salt, and black pepper until evenly coated.

• 2

  In a separate small mixing bowl, whisk together the plain Greek yogurt, half of the lime juice, and the chopped fresh cilantro to create the zesty dressing.

• 3

  Add the shredded cabbage to the yogurt mixture and toss thoroughly to ensure the slaw is well-coated; set aside to let the flavors meld.

• 4

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

• 5

  Add the seasoned chicken to the skillet and sear for 5-7 minutes, turning occasionally, until the edges are crispy and the chicken is cooked through.

• 6

  Squeeze the remaining lime juice over the cooked chicken in the pan and stir to deglaze.

• 7

  Briefly warm the corn tortillas in a dry pan or over a low open flame for 30 seconds per side until soft and pliable.

• 8

  Assemble the tacos by dividing the crispy chicken between the two tortillas and topping each with a generous serving of the zesty cabbage slaw.