Chicken with Pico de Gallo and Tortilla

Ingredients

• Chicken Breast150 g
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Cilantro1 tablespoon (3 g)
• Avocado1/4 count (60 g)
• Tortillas1 count (40 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat the oil in a pan over high heat. In the meantime, cut the chicken into bites and add salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken and brown all its sides. This will take 3-4 minutes.

3. 3

   Step 3

   Then lower the heat to medium and continue cooking until well cooked. Set aside.

4. 4

   Step 4

   In the meantime, peel and dice the avocado.

5. 5

   Step 5

   For the pico de gallo, chop the onion, tomato and cilantro. Mix with the lemon juice and add salt and pepper to taste.

6. 6

   Step 6

   Put the tortilla on a plate and fill with the chicken, avocado and pico de gallo.

7. 7

   Step 7

   If you have extra filling, serve it with the tortilla.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Pico de Gallo and Tortilla can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.