NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

1 tbsp Chipotle peppers in adobo

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 whole Corn tortillas

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

2 tbsp Greek yogurt

0.13 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into small, even cubes to ensure quick and even cooking.

• 2

  In a medium bowl, whisk together the minced chipotle peppers, half of the lime juice, sea salt, and black pepper.

• 3

  Add the chicken to the bowl and toss thoroughly until every piece is coated in the smoky marinade.

• 4

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

• 5

  Add the chicken to the skillet and sauté for 6-8 minutes, or until the edges are golden-brown and the centers are fully cooked.

• 6

  While the chicken cooks, prepare the slaw by tossing the shredded cabbage with apple cider vinegar and the remaining lime juice in a small bowl.

• 7

  Briefly toast the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 8

  Divide the sautéed chicken between the tortillas, then top with the tangy cabbage slaw, a dollop of Greek yogurt, avocado slices, and fresh cilantro.