NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 cup mild salsa verde

1 oz Monterey Jack cheese

1 tbsp nonfat Greek yogurt

0.25 cup white onion

1 tsp garlic powder

0.25 tsp sea salt

1 tbsp fresh cilantro

0.25 whole lime

PREPARATION

• 1

  Place the chicken breast in a small pot and cover with water, adding the garlic powder and sea salt.

• 2

  Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes until the chicken is fully cooked through.

• 3

  Remove the chicken from the water and use two forks to shred it into fine pieces in a medium bowl.

• 4

  Finely dice the white onion and toss it with the shredded chicken along with 2 tablespoons of the salsa verde.

• 5

  Preheat your oven to 375°F and lightly grease a small individual-sized baking dish.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable, then fill each with the chicken mixture and roll tightly.

• 7

  Place the tortillas seam-side down in the baking dish, pour the remaining salsa verde over the top, and sprinkle with the Monterey Jack cheese.

• 8

  Bake for 10-12 minutes until the cheese is melted and bubbling.

• 9

  Garnish with a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice before serving.