NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp lime juice

1 cup shredded cabbage

1 tbsp apple cider vinegar

2 tbsp non-fat Greek yogurt

2 small corn tortillas

0.13 whole avocado

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a small bowl.

• 2

  Toss the chicken with the chili powder, cumin, garlic powder, and sea salt until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.

• 5

  While the chicken cooks, whisk together the shredded cabbage, apple cider vinegar, and half of the lime juice in a bowl to create the slaw.

• 6

  In a separate small dish, mix the Greek yogurt with the remaining lime juice to create a zesty crema.

• 7

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.

• 8

  Assemble the tacos by dividing the chicken between the tortillas, topping with the cabbage slaw, sliced avocado, and a dollop of lime crema.