NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium poblano pepper

2 medium corn tortillas

0.5 cup tomatillo salsa

0.5 oz sharp cheddar cheese

2 tbsp Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the poblano pepper under a broiler for 5-7 minutes, turning occasionally until the skin is charred and blistered.

• 2

  Place the charred pepper in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skin, remove seeds, and slice into thin strips.

• 3

  Season the chicken breast with sea salt, black pepper, and garlic powder, then pan-sear in olive oil over medium heat until cooked through and shred using two forks.

• 4

  In a small mixing bowl, combine the shredded chicken with half of the roasted poblano strips and 2 tablespoons of the tomatillo salsa.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave until pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Arrange the rolled tortillas seam-side down in a small baking dish, pour the remaining tomatillo salsa over the top, and sprinkle with shredded cheddar cheese.

• 7

  Bake at 375°F for 15 minutes until the cheese is melted and the sauce is bubbling.

• 8

  Serve topped with a dollop of Greek yogurt, the remaining poblano strips, and fresh cilantro.