NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.25 whole Avocado

0.25 cup Nonfat Greek yogurt

1 tbsp Lime juice

1 tsp Olive oil

0.5 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Shredded cabbage

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until cooked through and slightly charred.

• 3

  In a small bowl, mash the avocado with the Greek yogurt and half of the lime juice until the mixture is velvety and smooth.

• 4

  Toss the shredded cabbage with the remaining lime juice and chopped cilantro in a separate bowl.

• 5

  Briefly warm the corn tortillas in a dry pan or over an open flame until pliable.

• 6

  Divide the chicken between the tortillas, top with the cabbage slaw, and drizzle with the avocado crema.