NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup salsa verde

1 large egg

0.13 whole avocado

2 tbsp Greek yogurt

1 tbsp red onion

1 medium radish

1 tbsp cilantro

0.5 medium lime

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Pre-heat oven to 400°F or use an air fryer. Cut corn tortillas into triangles, mist with avocado oil, and bake until golden and crunchy.

• 2

  Season chicken breast with sea salt and black pepper, then poach or pan-sear until cooked through; shred using two forks.

• 3

  In a small saucepan, warm the salsa verde over medium heat until simmering.

• 4

  In a separate small pan, cook the egg to your preference, ideally poached or sunny-side up to maintain a runny yolk.

• 5

  Gently toss the crispy tortilla chips in the warm salsa verde until just coated but still holding their crunch.

• 6

  Plate the chips, top with shredded chicken, the cooked egg, sliced avocado, and a dollop of Greek yogurt.

• 7

  Garnish with thinly sliced radish, diced red onion, fresh cilantro, and a squeeze of lime juice.