NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 cup shredded cabbage

2 tbsp non-fat Greek yogurt

2 small corn tortillas

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin, even strips for quick cooking.

• 2

  In a medium bowl, toss the chicken strips with the chili powder, cumin, sea salt, black pepper, and half of the lime juice until well coated.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  While the chicken cooks, combine the shredded cabbage with the remaining lime juice and chopped fresh cilantro in a small bowl to create the slaw.

• 6

  In a separate small ramekin, whisk the Greek yogurt with a teaspoon of water to reach a drizzling consistency.

• 7

  Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.

• 8

  Assemble the tacos by dividing the chicken between the tortillas, topping with the crunchy cabbage slaw, and finishing with a drizzle of the yogurt crema.