NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 medium Corn tortillas

0.25 whole Avocado

0.5 tbsp Olive oil

0.25 cup White onion

1 clove Garlic

0.5 tsp Cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.5 whole Lime

2 tbsp Water

PREPARATION

• 1

  Dice the chicken breast into small cubes and season evenly with cumin, smoked paprika, sea salt, and black pepper.

• 2

  Heat a non-stick skillet over medium heat and add the olive oil to coat the surface.

• 3

  Sauté the diced onion and minced garlic in the oil until they become fragrant and translucent, about 3 minutes.

• 4

  Add the seasoned chicken to the skillet, browning the pieces on all sides for approximately 5 to 6 minutes.

• 5

  Pour in the water and a squeeze of lime juice, then cover the pan and simmer for 3 minutes until the chicken is tender.

• 6

  Remove the lid and increase the heat slightly, allowing the liquid to evaporate so the chicken develops golden, crispy edges.

• 7

  Warm the corn tortillas in a separate dry pan or over an open flame until they are soft and pliable.

• 8

  Divide the crispy chicken carnitas between the tortillas and top with sliced avocado, fresh cilantro, and an extra squeeze of lime.