NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Black beans

1 tsp Olive oil

2 medium Corn tortillas

1 tbsp Chipotle peppers in adobo sauce

0.25 cup Red onion

0.25 cup Bell pepper

0.13 whole Avocado

1 tbsp Greek yogurt

1 tbsp Fresh cilantro

1 tsp 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 with sea salt, black pepper, and garlic powder.

• 2

  Finely chop the red onion and bell pepper.

• 3

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

• 4

  Add the onion and bell pepper to the skillet, sautéing for 3-4 minutes until softened and slightly caramelized.

• 5

  Add the chicken to the pan and cook for 5-6 minutes until browned and cooked through.

• 6

  Stir in the black beans and the chipotle peppers in adobo sauce, allowing the mixture to simmer for 2 minutes to meld the flavors.

• 7

  While the filling simmers, warm the corn tortillas in a separate dry pan or over an open flame for 30 seconds per side.

• 8

  Divide the chicken and bean mixture evenly between the two tortillas.

• 9

  Top each taco with a slice of avocado, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice before serving.