NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 cup shredded cabbage

1 tbsp lime juice

1 tsp apple cider vinegar

1 tbsp fresh cilantro

2 small corn tortillas

0.25 whole avocado

1 tbsp Greek yogurt

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the chicken strips in the spice blend until every piece is thoroughly and evenly coated.

• 4

  In a medium bowl, combine the shredded cabbage, lime juice, apple cider vinegar, and chopped cilantro to create the zesty slaw.

• 5

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

• 6

  Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.

• 7

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 8

  Assemble the tacos by dividing the chicken between the tortillas, then topping with the crunchy slaw, sliced avocado, and a dollop of Greek yogurt.