NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

2 small corn tortillas

0.25 whole avocado

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 cup shredded red cabbage

1 tbsp fresh lime juice

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat, then add the chicken and sear until golden brown and cooked through.

• 3

  Lower the heat and stir in the chipotle peppers in adobo and the black beans, allowing them to simmer for 3 minutes until the flavors meld.

• 4

  In a small mixing bowl, toss the shredded red cabbage with the fresh lime juice to create a bright, tangy slaw.

• 5

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.

• 6

  Divide the chipotle chicken and bean mixture among the tortillas, then top with the cabbage slaw, sliced avocado, and fresh cilantro.