NUTRITION

SERVINGS

INGREDIENTS

1.5 medium corn tortillas

5 oz chicken breast

0.5 cup tomato puree

1 tsp olive oil

0.13 whole avocado

1 tbsp nonfat Greek yogurt

1 tbsp red onion

1 tsp jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Cut the corn tortillas into small triangles, toss them with 0.5 tsp of olive oil and a pinch of sea salt, then bake for 8-10 minutes until golden and crispy.

• 3

  While the chips bake, heat the remaining 0.5 tsp of olive oil in a large skillet over medium heat.

• 4

  Add the finely diced red onion and minced jalapeño to the skillet, sautéing for 3 minutes until softened.

• 5

  Pour in the tomato puree, garlic powder, black pepper, and remaining sea salt, allowing the sauce to simmer for 5 minutes to develop flavor.

• 6

  Stir the cooked, shredded chicken breast into the sauce until heated through, then gently fold in the crispy tortilla chips until just coated.

• 7

  Plate the chilaquiles immediately and garnish with sliced avocado, a dollop of Greek yogurt as a clean crema substitute, and fresh cilantro.