NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

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

0.25 cup red onion

0.25 cup red bell pepper

0.5 oz sharp cheddar cheese

0.5 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Season the chicken breast with a pinch of sea salt and black pepper, then bake or poach until the internal temperature reaches 165°F.

• 3

  Once cooked, use two forks to shred the chicken into bite-sized pieces.

• 4

  In a small skillet over medium heat, sauté the diced red onion and red bell pepper in olive oil until they are tender and slightly caramelized.

• 5

  In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, and the remaining sea salt and black pepper to create the red chili sauce.

• 6

  Combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 7

  Briefly warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable, then fill each with the chicken mixture and roll tightly.

• 8

  Place the rolled tortillas seam-side down in a small baking dish, pour the remaining sauce over the top, and sprinkle with the shredded cheddar cheese.

• 9

  Bake for 15 minutes until the cheese is melted and bubbling, then garnish with fresh cilantro before serving.