NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup canned black beans

2 medium corn tortillas

1 tsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.25 cup red onion

0.25 cup bell pepper

0.25 whole avocado

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the diced red onion and bell pepper until they begin to soften.

• 3

  Add the seasoned chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

• 4

  Stir in the black beans and the chipotle peppers in adobo sauce, cooking for another 2 minutes until the mixture is fragrant and the beans are heated through.

• 5

  Warm the corn tortillas in a separate dry skillet or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 6

  Divide the chicken and bean mixture between the tortillas, then top with sliced avocado, fresh cilantro, and a final squeeze of lime juice.