NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 cup Yellow onion

0.25 cup Red bell pepper

0.5 oz Shredded cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the diced yellow onion and red bell pepper until they are softened and fragrant.

• 3

  Poach the chicken breast in a pot of simmering water for approximately 12 minutes until cooked through, then remove and shred with two forks.

• 4

  In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, sea salt, and black pepper to create the red chili sauce.

• 5

  Toss the shredded chicken with 2 tablespoons of the prepared red chili sauce and the sautéed vegetables.

• 6

  Briefly warm the corn tortillas in a dry pan over medium heat until they are soft and pliable.

• 7

  Divide the chicken and vegetable mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 8

  Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 15 minutes until the sauce is bubbling and the cheese has completely melted.

• 10

  Remove from the oven and serve immediately with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro.