Name: Grilled Chicken Tacos with Pinto Beans and Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless skinless chicken breasts (about 6 oz each); 1 cup cooked pinto beans (or 1/2 can, rinsed and drained); 1½ cups shredded cabbage (green or red); 1 small carrot, shredded; 1 tbsp apple cider vinegar; 1 tbsp lime juice; 1 tbsp olive oil; 1/2 tsp ground cumin; 1/4 tsp chili powder; 1/4 tsp salt; Freshly ground black pepper, to taste; 6 small corn tortillas; Fresh cilantro, lime wedges, and sliced avocado (optional)

Instructions

Season and grill the chicken. Rub the chicken with the cumin, chili powder, salt, and a drizzle of olive oil. Grill over medium-high heat for 6 to 7 minutes per side, until cooked through (165°F / 74°C). Let rest for 5 minutes, then slice into thin strips.
Make the slaw. In a bowl, combine the cabbage and carrot. Toss with the vinegar, lime juice, olive oil, and a pinch of salt and pepper. Let sit for 10 minutes to soften slightly.
Warm the tortillas. Heat them in a dry skillet for about 30 seconds per side, or wrap in foil and warm in the oven.
Assemble the tacos. Add sliced chicken and a spoonful of pinto beans to each tortilla. Top with slaw, and garnish with cilantro, avocado, and lime wedges if you like.

Notes

Protein: chicken and pinto beans. Fiber: cabbage slaw, beans, corn tortillas.

Nutrition estimate (per 3-taco serving)
Protein	33 g
Fiber	10 g
Calories	about 460
Carbohydrates	about 35 g
Fat	about 18 g