NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.25 tsp Ground cumin

2 small Corn tortillas

0.25 cup Black beans

0.25 cup Brown rice

2 tbsp Salsa verde

0.13 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, chili powder, and ground cumin.

• 2

  Heat the olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 5

  While the chicken rests, warm the corn tortillas in a dry skillet or over a low open flame until soft and pliable.

• 6

  In a small bowl, combine the cooked brown rice and black beans, warming them together if necessary.

• 7

  Assemble the tacos by placing the sliced chicken into the warm tortillas.

• 8

  Top the tacos with salsa verde, diced red onion, fresh cilantro, and a slice of avocado.

• 9

  Serve the taco plate immediately with the black beans and rice on the side.