Name: Chicken Pomegranate Guac Tacos
Yield: Serves 4 (serving size: 2 tacos)
Ingredients: 4 (4-ounce) boneless and skinless chicken breast halves; Olive oil cooking spray; 1 teaspoon salt-free Mexican seasoning; 1/2 teaspoon salt; 1 avocado, peeled; 1/2 cup pomegranate seeds; 1 lime; 1 garlic clove, minced; 8 (6-inch) corn tortillas; 8 tablespoons sliced red onion; 1 cup shredded red cabbage; 8 tablespoons crumbled low-fat queso fresco

Preheat grill pan over high heat. Coat chicken with olive oil spray; season with Mexican seasoning and salt. Grill 4–5 minutes per side; cut into bite-size cubes. In bowl, mash avocado with fork; stir in pomegranate seeds, juice from 1 lime, and minced garlic. On each of 4 plates, divide chicken and guacamole among 2 (6-inch) corn tortillas; top with 2 tablespoons sliced red onion, 1/4 cup shredded red cabbage, and 2 tablespoons crumbled low-fat queso fresco.

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Chicken Pomegranate Guac Tacos

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