NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Black beans

2 small Corn tortillas

1 tsp Olive oil

1 tbsp Chipotle peppers in adobo sauce

0.5 cup Red cabbage

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season thoroughly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Add the seasoned chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Stir in the rinsed black beans and the minced chipotle peppers in adobo, cooking for an additional 2 minutes to allow the flavors to meld.

• 5

  While the chicken is finishing, combine the shredded red cabbage and finely diced red onion in a small bowl with the juice of half a lime.

• 6

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

• 7

  Assemble the tacos by spooning the chipotle chicken and bean mixture evenly into the warm tortillas.

• 8

  Garnish each taco with the lime-cabbage slaw and a sprinkle of freshly chopped cilantro.