10 1/2 oz chicken breast, sliced into 1/2-inch-thick strips
2 tsp chile powder
2 tsp olive oil
3/4 tsp himalayan sea salt
1 green bell pepper, thinly sliced
Juice of 1 lime & 1 cup of cilantro chopped
1 avocado, peeled, pitted and chopped
2 cups of papaya seeded and chopped
2 cups cooked brown rice
4 corn tortillas, heated
In a large bowl, toss chicken, chile powder, oil and 1/2 tsp salt. Heat a large nonstick skillet on medium. Add chicken mixture and cook, turning occasionally, until chicken is almost cooked through, about 7 minutes.
Add green pepper and saute, stirring often, until chicken is cooked through and pepper is tender. Stir in half of lime juice and saute for one more minute.
Meanwhile, prepare salsa: In a medium bowl, combine avocado, cilantro, papaya, remaining half of lime juice and 1/4 tsp salt.
Spoon rice and chicken mixture into tortillas, dividing evenly. Serve with salsa.
Per chicken taco – (1 tortilla, 5 oz chicken mixture, 1/2 cup rice, 4 oz salsa):
Fat: 13 g
Carbs: 53 g
Protein: 22 g