Servings: 8

Weight Watcher Smart Points: 13

Preparation Time: 10 Minutes

Cooking Time: 40 Minutes

Ready In: 50 Minutes


  • 1 avocado peeled, pitted and diced
  • 1 can black beans, drained and rinsed
  • 1/4 cup Cilantro, chopped
  • 1 tablespoons of organic coconut oil melted
  • 2 large garlic cloves, smashed
  • 1 lime, quartered
  • 6 large radishes, halved and sliced
  • 7 roma tomatoes, quartered
  • Gluten Free soft tortilla shells
  • 3 pounds of boneless, skinless chicken breasts
  • 1/2 cup light sour cream
  • 1 medium yellow onion, trimmed peeled and quartered


  1. Preheat oven to 400.Place chicken breasts on broiler pan and bake for 30 minutes.While chicken is cooking, place coconut oil, 3/4 of the onion, tomato, garlic cloves and peppers on a aluminum lined baking sheet (for easy clean up).When chicken is finished, raise temperature of oven to broil and cook vegetables for 8-10 minutes or until they start to blacken.Remove from oven and place vegetables in a blender when cool, puree.Meanwhile dice remaining onion and add it to a bowl with radish, cilantro, and avocado and set aside.Shred Chicken and place in a serving bowl, top with pureed tomato mix and stir to coat chicken.Serve chicken along side of radish relish, black beans, sour cream and gluten free tortilla shells.Layer tortilla shells, with a spoon full of black beans, chicken, topped with radish relish and a dollop of sour cream.

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