NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Mexi-corn

1.5 cup Slaw mix

2 tbsp Greek yogurt

1 tsp Olive oil

1 tbsp Lime juice

PREPARATION

• 1

  Preheat oven to 400°F and line a sheet pan with parchment paper.

• 2

  Rub the chicken breast with 1 teaspoon of olive oil, chili powder, cumin, sea salt, and black pepper.

• 3

  Place chicken on the prepared sheet pan and roast for 20 to 25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, whisk together the Greek yogurt, remaining 1 teaspoon of olive oil, and lime juice in a large bowl.

• 5

  Add the slaw mix and Mexi-corn to the bowl and toss until the vegetables are thoroughly coated in the dressing.

• 6

  Slice the roasted chicken into strips and serve immediately over the chilled, crunchy slaw.