2 Chicken thighs
½ Cup Greek Yogurt
Tomato
Corn Tortilla
½ cup Kale
1 Tbsp Honey
Active Cooking: 20 min
Passive: 0 min
Overall: 20 min
Overall: $22.37
Per Serving: $4.73
Makes 4 Servings
Must be stored in a fridge after cooking
What you'll need: Skillet with tongs, knife and cutting board, small bowl and spoon
Slice two chicken thighs into bite sized strips and season with salt, pepper, garlic powder, and paprika.
Cook the strips in a tablespoon of oil on a skillet on medium to high heat until golden brown.
You can also cook chicken in a microwave
Place the chicken breasts on a hard surface with a lip, add enough water to cover 1/3 of the breast, and cover with wax paper
Microwave on high for between 4-5 minutes
CHECK THE TEMPERATURE to make sure that the meat is fully cooked
In a small bowl, add ½ cup Greek yogurt, (if you have it, season with salt, garlic powder, and chili powder, and add a teaspoon of your hot sauce of choice, a teaspoon of lime juice), and add a tablespoon of honey. Mix the contents of the bowl together until homogenous.
Slice a tomato and season the bite sized portions with salt.
Heat a corn tortilla on a clean skillet (or in the microwave) until warm and malleable, then spread sauce longways on one side.
Add chicken strips, season tomato slices, and half a cup of kale.
To Lower Price:
kale for another type of leafy green
Use frozen vegetables instead of greens
For Dietary Restrictions:
Use non dairy yogurt/sour cream substitution
Use a meat substitute (Tofu, Tempeh, Seitan, Lentils, Chickpeas, Black beans, Mushrooms, Jackfruit, Quinoa, Pea protein)
Other vegetables like onion
Seasonings (ideas included within step 3 of the directions)