NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Bell peppers

0.5 cup Red onion

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Flour tortilla

0.25 whole Avocado

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast, bell peppers, and red onion into thin, even strips.

• 3

  Place the chicken and vegetables on the sheet pan, drizzle with olive oil, and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.

• 4

  Toss everything together until well-coated, then spread into a single layer across the pan.

• 5

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender.

• 6

  While the mixture roasts, mash the avocado in a small bowl with lime juice and a pinch of salt until creamy.

• 7

  Warm the tortilla in a dry skillet or directly over a low gas flame for a few seconds per side until pliable.

• 8

  Fill the warm tortilla with the roasted chicken and pepper mixture, top with a dollop of guacamole, and garnish with fresh cilantro.