NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

3 small corn tortillas

0.25 whole avocado

0.5 cup shredded cabbage

1 tbsp fresh lime juice

1 tbsp chopped cilantro

1 tbsp diced red onion

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and place them in a bowl.

• 2

  Toss the chicken with chipotle powder, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Add the seasoned chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the edges are charred and the meat is cooked through.

• 5

  While the chicken is cooking, whisk together the shredded cabbage, lime juice, and cilantro in a small bowl to create a quick slaw.

• 6

  Warm the corn tortillas directly over a low gas flame for 15 seconds per side or in a dry pan until they are pliable and slightly toasted.

• 7

  Divide the charred chicken among the three tortillas, topping each with the cabbage slaw, diced red onion, and fresh avocado slices.