NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.5 cup bell pepper

0.25 cup red onion

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

4 large butter lettuce leaves

0.25 whole avocado

0.25 cup non-fat Greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with chili powder, ground cumin, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the seasoned chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 4

  Toss in the sliced bell peppers and diced red onions, cooking for another 3-4 minutes until the vegetables are tender-crisp.

• 5

  While the chicken cooks, combine the avocado, Greek yogurt, and lime juice in a small blender or bowl and blend or mash until the crema is smooth and velvety.

• 6

  Wash and carefully pat dry the butter lettuce leaves to ensure they remain crisp.

• 7

  Divide the chicken and pepper mixture among the four lettuce leaves, drizzle with the avocado crema, and garnish with freshly chopped cilantro.