NUTRITION

SERVINGS

INGREDIENTS

0.33 cup pre-cooked white corn meal

0.33 cup warm water

0.13 tsp sea salt

5 oz cooked shredded chicken breast

1 tsp extra virgin olive oil

0.5 cup diced tomato

2 tbsp sliced scallions

0.25 tsp ground cumin

0.25 tsp garlic powder

0.5 oz shredded part-skim mozzarella cheese

PREPARATION

• 1

  In a medium bowl, combine the pre-cooked corn meal, sea salt, and warm water, mixing until a smooth dough forms.

• 2

  Let the dough rest for 5 minutes, then shape into one large, thick disc about half an inch thick.

• 3

  Heat a non-stick skillet over medium heat and lightly coat with a tiny bit of oil if needed; grill the arepa for 5-7 minutes per side until golden brown spots appear.

• 4

  While the arepa cooks, heat the olive oil in a separate small pan over medium heat and add the diced tomatoes, scallions, cumin, and garlic powder.

• 5

  Sauté the vegetables for 5 minutes until the tomatoes break down into a jammy sauce, then stir in the shredded chicken to coat it thoroughly.

• 6

  Once the arepa is toasted, top it with the warm chicken and hogao mixture, then sprinkle with the shredded mozzarella cheese.

• 7

  Cover the pan for 1 minute to allow the cheese to melt before serving warm.