NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.25 cup Chicken broth

1 tsp Ancho chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Avocado

1 tbsp Greek yogurt

1 tbsp Fresh cilantro

0.5 medium Lime

PREPARATION

• 1

  Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred using two forks.

• 2

  In a small saucepan, combine tomato puree, chicken broth, ancho chili powder, cumin, garlic powder, and onion powder over medium heat.

• 3

  Simmer the sauce for 5 minutes until it thickens slightly, then season with sea salt and black pepper.

• 4

  Warm the corn tortillas, dip each into the sauce to coat both sides, and fill with the shredded chicken.

• 5

  Roll the tortillas tightly, place them seam-side down in a baking dish, pour over the remaining sauce, and bake at 375°F for 10 minutes.

• 6

  Serve topped with sliced avocado, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime.