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- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1 pound boneless, skinless chicken breasts
- 1 tbs. olive oil
- 1/2 cup canned black beans, rinsed and drained
- 8 corn tortillas
- 1/2 cup shredded Mexican cheese blend
- Full-fat plain Greek yogurt
In a small bowl, combine the salt, cumin, chili powder, and garlic powder.
Place the chicken breasts on a cutting board. Use a large glass jar or rolling pin to pound the chicken breasts so they’re one-half-inch thick. Season the chicken breasts on all sides with the spice mixture.
Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the chicken breasts and cook for four to five minutes per side, until the chicken is cooked and no pink remains (internal temperature should reach 165 degrees F). Remove from heat.
Remove the chicken breasts and transfer them to a cutting board, letting them rest for five minutes. Thinly slice the chicken breasts. Return the slices to the pan along with the black beans and cook over medium heat for one minute.
Heat the tortillas according to package directions. Spoon some of the chicken and black bean mixture into each tortilla. Top each taco with cheese. Serve with guacamole, salsa, and full-fat plain Greek yogurt if desired.