NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 medium corn tortillas

0.25 whole avocado

1 tbsp Greek yogurt

0.5 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp lime juice

1 tbsp cilantro

1 tbsp red onion

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a small bowl with the chipotle powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-7 minutes, turning occasionally until cooked through and slightly charred.

• 3

  While the chicken cooks, rinse and drain the black beans, then warm them in a small saucepan over low heat with a splash of water.

• 4

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

• 5

  Slice the avocado and finely chop the cilantro and red onion.

• 6

  Assemble the tacos by layering the chicken and black beans into the tortillas. Top with avocado slices, a dollop of Greek yogurt, red onion, and cilantro.

• 7

  Drizzle fresh lime juice over the top before serving.