NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 whole corn tortillas

0.5 cup salsa verde

1 large egg

2 tbsp avocado

1 tbsp greek yogurt

0.5 tsp avocado oil

2 tbsp red onion

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the corn tortillas into small triangles, spread them on the sheet, and toss with half the avocado oil and sea salt.

• 3

  Bake the tortillas for 8-10 minutes until they are crisp and golden brown.

• 4

  While the chips bake, heat the remaining avocado oil in a small non-stick skillet and fry the egg until the whites are set but the yolk is still runny.

• 5

  In a separate large skillet, warm the salsa verde over medium heat until it begins to simmer, then stir in the pre-cooked shredded chicken to heat through.

• 6

  Gently fold the baked tortilla chips into the salsa and chicken mixture for 30 seconds until just coated.

• 7

  Transfer the mixture to a plate and top with the fried egg, diced red onion, avocado, a dollop of Greek yogurt, fresh cilantro, and black pepper.