NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 whole Corn tortillas

0.2 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tsp Lime juice

0.5 cup Shredded cabbage

1 tbsp Fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the chicken pieces with the spice blend until they are evenly coated.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the seasoned chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

• 6

  While the chicken is cooking, prepare the crema by mashing the avocado in a small bowl and whisking in the Greek yogurt and lime juice until the mixture is smooth and creamy.

• 7

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame for about 30 seconds per side until pliable.

• 8

  Assemble the tacos by dividing the cooked chicken evenly between the two tortillas.

• 9

  Top each taco with the shredded cabbage, a generous dollop of the avocado crema, and fresh cilantro.