Oat Taco with Chicken Alambre and Guacamole

Ingredients

• Chicken Breast120 g
• Avocado1/4 count (60 g)
• Oats4 tablespoon (40 g)
• Water1/4 glass (63 ml)
• Onion1/4 count (38 g)
• Red Bell Pepper1/3 count (40 g)
• Green Bell Pepper1/3 count (40 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Mix the oat flour with the water and let sit for 5 minutes.

2. 2

   Step 2

   If you have rolled oats, blend until you get a powdery flour.

3. 3

   Step 3

   Next, cut the bell pepper and lettuce into thin strips. Set aside.

4. 4

   Step 4

   Heat a pan over medium. In the meantime, add salt and pepper to the chicken and cut into strips.

5. 5

   Step 5

   Once heated, add the oil, spread and add the chicken. Stir-fry for some minutes and add the bell pepper with the onion.

6. 6

   Step 6

   Cook for 10 minutes over medium heat and stir from time to time. If necessary, add a splash of milk.

7. 7

   Step 7

   After the oats are ready, heat a non stick pan over medium heat. If you don't have that type of pan, use some oil.

8. 8

   Step 8

   Once heated, add the oat mixture and spread forming a tortilla. Cook each side for 2 minutes.

9. 9

   Step 9

   Smash the avocado and season with lemon juice, salt and pepper to taste. If you want, add tomato, onion and chopped cilantro.

10. 10

    Step 10

    Serve the chicken alambre with the taco and guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat Taco with Chicken Alambre and Guacamole can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.