NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.25 whole avocado

2 tbsp non-fat Greek yogurt

1 cup shredded green cabbage

1 tbsp lime juice

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces for even cooking.

• 2

  In a small mixing bowl, toss the chicken with the chili powder, ground cumin, garlic powder, sea salt, and black pepper until well coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  While the chicken is cooking, prepare the avocado crema by mashing the avocado with the Greek yogurt and half of the lime juice in a small bowl until smooth.

• 5

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and chopped fresh cilantro to create a bright slaw.

• 6

  Warm the corn tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 7

  Assemble the tacos by dividing the spiced chicken between the tortillas, topping with the crisp cabbage slaw and a generous dollop of the avocado crema.