NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 whole corn tostadas

1 tbsp chipotle peppers in adobo sauce

0.25 whole avocado

2 tbsp plain greek yogurt

0.5 cup shredded green cabbage

1 tbsp fresh lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan, let it rest for 3 minutes, then shred it using two forks.

• 4

  In a small bowl, toss the shredded chicken with the chipotle peppers in adobo sauce until well coated.

• 5

  In a separate bowl, combine the shredded cabbage with the fresh lime juice and a pinch of salt to create a quick slaw.

• 6

  Warm the black beans in a small saucepan or microwave until heated through.

• 7

  Spread the warm black beans onto the corn tostada shells, then top with the chipotle chicken.

• 8

  Layer the lime-cabbage slaw over the chicken and garnish with sliced avocado, a dollop of Greek yogurt, and fresh cilantro.