NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

3 small Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tsp Lime juice

2 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

  In a medium bowl, toss the chicken with the chili powder, cumin, garlic powder, and sea salt until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the edges are golden brown and the meat is cooked through.

• 5

  While the chicken cooks, mash the avocado in a small bowl with the Greek yogurt and lime juice until the texture is smooth and velvety.

• 6

  Finely dice the red onion, chop the fresh cilantro, and thinly slice the radishes.

• 7

  Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 8

  Assemble the tacos by dividing the chicken among the three tortillas, topping each with a dollop of avocado crema, red onion, cilantro, and radish slices.