Chicken, Avocado and Egg Tacos

Ingredients

• Corn Tortilla2 medium (60 g)
• Chicken Breast120 g
• Egg2 count (110 g)
• Avocado1/4 count (60 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pan over medium-high heat. In the meantime, cut the chicken into strips and salt and pepper.

2. 2

   Step 2

   Once heated, pour half of the oil and add the chicken. Brown on all sides. This will take 3-4 minutes.

3. 3

   Step 3

   Chop the garlic and add to the pan. Next, lower to medium heat and continue cooking until done. Set aside.

4. 4

   Step 4

   Optional: You can season with paprika, turmeric or curry.

5. 5

   Step 5

   Heat another pan, add the remaining oil and crack the eggs. Cook until it sets and remove from heat.

6. 6

   Step 6

   Meanwhile, peel and chop the avocado.

7. 7

   Step 7

   Assemble the tacos with chicken, avocado and fried egg. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Avocado and Egg Tacos can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.