NUTRITION

SERVINGS

INGREDIENTS

5.5 oz ground chicken

2 medium corn tortillas

1 tsp avocado oil

1 cup shredded cabbage

0.25 cup shredded carrots

2 tbsp nonfat Greek yogurt

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp garlic powder

0.25 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small mixing bowl, whisk together the nonfat Greek yogurt, lime juice, and a pinch of sea salt until smooth.

• 2

  Add the shredded cabbage and shredded carrots to the bowl, tossing thoroughly to coat the vegetables in the zesty dressing.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the ground chicken to the skillet, using a wooden spoon or spatula to break the meat into small crumbles as it browns.

• 5

  Season the chicken with the chili powder, garlic powder, cumin, remaining sea salt, and black pepper, stirring to distribute the spices evenly.

• 6

  Continue cooking the chicken for 6 to 8 minutes, or until it is fully cooked through and slightly crispy on the edges.

• 7

  While the chicken cooks, warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 8

  To assemble, spoon the spiced chicken into the warm tortillas and top with a generous portion of the zesty lime slaw and fresh cilantro.