Per Serving: Calories 275, Protein 18g, Total Fat 9g, Carbs 17g, Fiber 2.5g
1/2 tsp. ground cumin
1/4 tsp. garlic powder
Dash chipotle chili powder
Salt & pepper
1 tsp. olive oil
1 large boneless, skinless chicken breast
2 medium radishes
1/4 large avocado, diced
1/8 cup pomegranate seeds
1/2 tbsp. fresh lime juice
1/4 cup fresh cilantro leaves
4 small 4” flour tortillas
Heat oven to 425 degrees F. Line a rimmed baking sheet with foil.
In a small bowl, combine the cumin, garlic, chili powders, salt.
Heat the oil in a medium skillet over medium heat.
Season the chicken with the spice mixture and cook until browned, about 2-3 minutes each side.
Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.
Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, salt and pepper; fold in the cilantro.
Slice the chicken into 1/4-inch-thick pieces.
Fill the tortillas with the chicken and top with the pomegranate salsa.