NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

2 small corn tortillas

0.5 cup fresh pineapple

1 tbsp jalapeño

2 tbsp red onion

1 tbsp fresh cilantro

1 tsp lime juice

0.25 cup nonfat Greek yogurt

PREPARATION

• 1

  Rub the chicken breast evenly with olive oil, chili powder, cumin, garlic powder, and sea salt.

• 2

  Preheat a grill or grill pan to medium-high heat and cook the chicken for 6 minutes per side until charred and cooked through.

• 3

  While the chicken is grilling, finely dice the pineapple, jalapeño, and red onion.

• 4

  Toss the diced ingredients in a small bowl with the fresh cilantro and lime juice to finish the salsa.

• 5

  Remove the chicken from the heat, let it rest for 2 minutes, then slice it into thin strips.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.

• 7

  Spread the Greek yogurt onto the tortillas, layer with the sliced chicken, and top with the fresh pineapple salsa.