NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked chicken breast

1 medium corn tortilla

0.25 cup red enchilada sauce

1 cup zucchini

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 oz cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small individual-sized baking dish.

• 2

  Dice the zucchini, red bell pepper, and yellow onion into small, uniform pieces.

• 3

  Heat the avocado oil in a skillet over medium heat and sauté the diced vegetables until they are tender and slightly caramelized.

• 4

  Season the vegetable mixture with sea salt, black pepper, and garlic powder, then remove from heat.

• 5

  Shred the cooked chicken breast and toss it in a bowl with half of the red enchilada sauce.

• 6

  Slice the corn tortilla into thin strips or small bite-sized squares.

• 7

  In the prepared baking dish, layer the shredded chicken, sautéed vegetables, and tortilla strips, tossing gently to combine.

• 8

  Pour the remaining enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.