NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

3 small corn tortillas

0.25 whole avocado

2 tbsp nonfat Greek yogurt

1 tbsp lime juice

0.5 cup shredded cabbage

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into 1/2-inch cubes for even cooking.

• 2

  In a small bowl, mash the avocado with the Greek yogurt and half of the lime juice until the texture is smooth and velvety.

• 3

  Season the diced chicken thoroughly with the chili powder, cumin, sea salt, and black pepper.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet in a single layer and sear for 6-8 minutes, stirring occasionally, until deeply browned and cooked through.

• 6

  While the chicken sears, toss the shredded cabbage with the remaining lime juice, finely diced red onion, and chopped cilantro.

• 7

  Briefly toast the corn tortillas over an open flame or in a dry pan until warm and slightly charred.

• 8

  To assemble, divide the chicken among the tortillas, top with the cabbage slaw, and finish with a generous dollop of avocado crema.