NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

2 whole corn tortillas

0.25 whole avocado

2 tbsp non-fat Greek yogurt

1 tsp lime juice

0.5 cup shredded cabbage

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and place them in a small mixing bowl.

• 2

  Toss the chicken with olive oil, chili powder, cumin, garlic powder, and sea salt until evenly coated.

• 3

  Heat a non-stick skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, mash the avocado in a small bowl and whisk in the Greek yogurt and lime juice until the crema is smooth.

• 5

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

• 6

  Divide the chicken between the two tortillas, then top with shredded cabbage and a generous dollop of the avocado crema.

• 7

  Garnish with fresh cilantro and serve with an extra lime wedge if desired.