NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 oz cooked chicken breast

1.5 medium corn tortillas

0.5 cup salsa verde

0.25 cup nonfat Greek yogurt

0.25 cup red onion

1 medium jalapeño

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Slice the corn tortillas into triangles and toast them in a skillet with avocado oil until they are golden and crispy.

• 2

  Add the diced red onion and sliced jalapeño to the pan, sautéing for 2-3 minutes until the onion is translucent and fragrant.

• 3

  Stir in the shredded chicken breast and salsa verde, allowing the mixture to simmer on low heat for 5 minutes.

• 4

  In a separate non-stick pan, whisk together the whole eggs and egg whites, then scramble them until just set and fluffy.

• 5

  Gently fold the crispy tortilla chips into the salsa and chicken mixture until they are lightly coated but still retain some crunch.

• 6

  Plate the chilaquiles and top with the scrambled eggs, a dollop of Greek yogurt, fresh cilantro, sea salt, black pepper, and a bright squeeze of lime juice.