NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Corn tortilla

0.5 oz Cheddar cheese

0.25 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Red bell pepper

0.25 tbsp Olive oil

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and red bell pepper until they are softened and fragrant.

• 3

  Add the chicken breast to the skillet, season with sea salt and black pepper, and cook until fully opaque; remove from heat and shred the chicken using two forks.

• 4

  In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, and garlic powder to create the red chili sauce.

• 5

  Warm the corn tortilla slightly to prevent cracking, fill it with the shredded chicken and sautéed vegetable mixture, and roll it tightly.

• 6

  Place the rolled tortilla seam-side down in a small baking dish, pour the red chili sauce over the top, and sprinkle evenly with the shredded cheddar cheese.

• 7

  Bake for 15 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro before serving.