NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup tomato puree

1 tsp ancho chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup zucchini

1 tsp olive oil

2 medium corn tortillas

0.25 whole avocado

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  In a small saucepan, combine tomato puree, ancho chili powder, cumin, garlic powder, and onion powder; simmer over low heat for 5 minutes.

• 2

  Season the chicken breast with sea salt and black pepper, then poach or pan-sear until cooked through and shred with two forks.

• 3

  Sauté finely diced zucchini in a non-stick skillet with olive oil until tender and mix with the shredded chicken.

• 4

  Lightly warm the corn tortillas, fill each with the chicken and zucchini mixture, and roll tightly.

• 5

  Place the rolls in a baking dish, cover with the warm ancho sauce, and bake at 375°F for 10 minutes until heated through.

• 6

  Top with sliced avocado, fresh cilantro, and a squeeze of lime juice before serving.