Healthy Facts:

• Chicken offers all essential B-vitamins and is packed with lean protein that boosts weight loss while repairing muscles
• Glucosinates in red and green cabbage activate enzymes that detox cells
• Healthy fats from avocados have been shown to be helpful in the prevention of osteoarthritis and rheumatoid arthritis
• Tomatillos are packed with potassium, which is essential for proper function of cells, tissues, organs and optimal hydration

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20 Min Cook Time |10 Min Prep Time | Serves 4 |540Calories per Serving

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Ingredients

• 1-1/3 tablespoons harissa, divided
• Juice of 3 limes, divided
• 3 teaspoons olive oil, divided
• Salt and pepper
• 2 chicken breast halves
• 1-1/4 teaspoons ground cumin, divided
• 2 corn tortillas
• 1/4 red cabbage, thinly sliced
• 1/4 green cabbage, thinly sliced
• 2 avocados, ripe but firm, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 teaspoons honey, divided
• 1 teaspoon rice vinegar
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds
• 4 tomatillos
• 1 clove garlic, chopped
• 1/2 bunch fresh cilantro, stems removed
• 1 small onion, chopped
• 4 romaine lettuce leaves

What You Need

• 2 large bowls
• Cutting board and knife
• Small bowl
• Pot
• Oven-safe skillet
• Blender or food processor
• Measuring cups

How To Make It

1. Preheat oven to 375 degrees.
2. In a large bowl, combine 1 tablespoon harissa, juice of 1 lime, 1 teaspoon olive oil, and some salt and pepper. Toss chicken in the mixture to coat well.
3. In an oven-safe skillet, sear chicken lightly over medium-high flame. Transfer chicken to oven and bake chicken until fully cooked, about 10 minutes.
4. For the tortillas: In a small bowl, combine 1 teaspoon oil, cumin and salt and pepper. Brush the mixture on tortillas and cut tortillas into 6 pieces each. Transfer pieces to a baking sheet and bake until crispy, about 5-7 minutes.
5. For the slaw: Combine red cabbage, green cabbage, avocados, red and yellow bell peppers, 1 teaspoon honey, rice vinegar, sunflower seeds, sesame seeds, juice of 1 lime and 1 teaspoon ground cumin in a bowl. Mix thoroughly and season with salt and pepper.
6. For the salsa: Bring a pot of water to a boil. Blanch the tomatillos. Transfer tomatillos to a blender or food processor and add 1 teaspoon harissa, garlic, juice of 1 lime, cilantro, onion and a pinch each of salt and pepper – puree until just smooth. Add honey to taste if salsa is really tart.
7. Serve slaw on romaine lettuce leaf, topped with a fourth of the chicken breast. Serve tortilla chips and salsa on the side.