NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 cup bell pepper

0.5 oz cheddar cheese

0.5 tsp avocado oil

1 tsp chili powder

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Poach the chicken breast in simmering water until cooked through, then shred using two forks.

• 2

  In a skillet over medium heat, sauté the diced onions, garlic, and bell peppers in avocado oil until soft and fragrant.

• 3

  Whisk together the tomato puree, chili powder, cumin, sea salt, and black pepper in a small saucepan and simmer for 5 minutes to develop the ranchero flavors.

• 4

  Lightly warm the corn tortillas, then dip each one into the ranchero sauce to coat.

• 5

  Fill the center of each tortilla with the shredded chicken and sautéed vegetables, then roll them tightly.

• 6

  Place the rolls seam-side down in a baking dish, top with the remaining ranchero sauce and shredded cheddar cheese.

• 7

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

• 8

  Garnish with fresh cilantro and a squeeze of lime juice before serving.