A simple low-fat recipe with a kick of heat.
1 Serving / 20 Minutes
Recipe profile: High protein
8 ounces boneless, skinless chicken breast or tenders
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1/2 red onion (grill before slicing)
2 10-inch whole-grain tortillas
1/2 cup (5 1/2 oz.) roasted red peppers from a jar
1/2 avocado, sliced
RELATED: Flaxseed And Herb-Crusted Chicken
1. Preheat indoor or outdoor grill. Season chicken on both sides with chipotle powder and salt.
2. Place chicken and onion on grill and cook for 8–10 minutes or until chicken is fully cooked and onion is soft. Slice grilled onion when it’s cool enough to handle.
3. Place a tortilla on each plate and top each with half the roasted red peppers and avocado. Divide cooked chicken and onions evenly and fold or wrap to close.
Per serving: 410 calories, 13 g fat, 43 g total carbohydrate, 5 g dietary fiber, 33 g protein
DQs Count (Per Serving): Vegetables 1, Whole Grains 1, Lean Meats & Fish 1
Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at racingweightcookbook.com.
Get the latest in triathlon training, gear, nutrition and news sent straight to your inbox. Sign up for Triathlete’s newsletter.