1 teaspoon organic taco mix
1 teaspoon chicken rub
1 tablespoon coconut oil
1 lb chicken breast
½ cup plain yogurt
½ teaspoon Sandra’s Spice
1 lime juice only
1 cup arugula
¼ cup red onion finely chopped
½ cup black beans
½ cup sun dried tomato
¼ cup cilantro roughly chopped
In a small bowl add taco mix, chicken rub, Sandra’s Spice, coconut oil and mix. Using a pastry brush lightly coat each chicken breast both sides.
In a medium sauté pan over medium high heat, lightly coat with lemon oil or cooking spray, add chicken breast and lightly brown on each side. Reduce heat to low and cover for 5-7 minutes or until juices run clear. Remove from heat and finely slice.
Rinse and drain black black beans and set aside.
In a small blender add, avocado, yogurt, lime juice, ¼ teaspoon Sandra’s Spice, blend until creamy and set aside.
Place taco’s in serving dish, add a layer of arugula, black beans, avocado dressing, chicken, red onion, sun dried tomato and top with cilantro.
For a lower calorie alternative use lettuce leaves to replace the taco shells.