NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

2 small corn tortillas

0.25 whole avocado

2 tbsp non-fat Greek yogurt

1 tbsp lime juice

2 tbsp fresh cilantro

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup shredded purple cabbage

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss with the cumin, chili powder, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through.

• 3

  While the chicken cooks, make the crema by mashing the avocado with the Greek yogurt, half of the lime juice, and a pinch of salt until smooth.

• 4

  In a small bowl, toss the shredded cabbage with the remaining lime juice and chopped cilantro.

• 5

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 6

  Assemble the tacos by dividing the chicken between the tortillas, topping with cabbage slaw, and drizzling with the avocado crema.