NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

2 tbsp buffalo sauce

1 tsp ghee

2 small corn tortillas

1 cup shredded cabbage

2 tbsp nonfat Greek yogurt

1 tbsp blue cheese crumbles

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  In a small mixing bowl, whisk together the nonfat Greek yogurt, blue cheese crumbles, apple cider vinegar, and a portion of the sea salt and black pepper to create the dressing.

• 2

  Add the shredded cabbage to the bowl and toss thoroughly until the cabbage is well coated, then set aside to allow the flavors to meld.

• 3

  Cut the chicken breast into bite-sized cubes and season with the remaining sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Reduce the heat to low and stir in the buffalo sauce and ghee, tossing the chicken until it is coated in a smooth, spicy glaze.

• 6

  Warm the corn tortillas in a dry skillet or over a gas flame until they are soft and slightly charred around the edges.

• 7

  Assemble the tacos by dividing the buffalo chicken between the tortillas, topping with a generous heap of the blue cheese slaw, and garnishing with sliced green onions.