NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 medium corn tortillas

0.5 cup salsa verde

1 large egg

1 tsp olive oil

1 tbsp non-fat Greek yogurt

0.13 whole avocado

1 tbsp red onion

1 tbsp fresh cilantro

0.5 medium lime

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C). Cut corn tortillas into triangles and arrange them on a baking sheet.

• 2

  Lightly mist the tortillas with a tiny bit of oil and bake for 8-10 minutes until they are golden and crispy.

• 3

  In a medium skillet over medium heat, add the salsa verde and shredded chicken breast, stirring until heated through.

• 4

  Gently fold the crispy tortilla chips into the salsa mixture until just coated but still maintaining some crunch.

• 5

  In a separate small non-stick pan, heat the olive oil and fry the egg to your preference, ideally with a runny yolk.

• 6

  Plate the chicken and tortilla mixture, then top with the fried egg, sliced avocado, and a dollop of Greek yogurt.

• 7

  Garnish the dish with diced red onion, fresh cilantro, lime juice, sea salt, and black pepper before serving.