Avocado is packed with monounsaturated fats that help reduce inflammation and will help you feel fuller longer.


  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chipotle chili powder
  • Salt
  • Pepper
  • 1 tbsp. olive oil
  • 2 large boneless, skinless chicken breasts
  • 4 medium radishes
  • 2 spring onions
  • 1 large avocado
  • 1/4 cup pomegranate seeds
  • 1 tbsp. fresh lime juice
  • 1/2 cup fresh cilantro leaves
  • 8 small flour tortillas
  • sour cream


  1. Heat oven to 200 degrees C.
  2. Line a rimmed baking sheet with foil.
  3. In a small bowl, combine the cumin, garlic, chili powders, and 1/2 teaspoon salt.
  4. Heat the oil in a medium skillet over medium heat.
  5. Season the chicken with the spice mixture and cook until browned, 2 to 3 minutes per side.
  6. Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.
  7. Meanwhile, in a medium bowl, gently toss together the radishes, spring onion, avocado, pomegranate seeds, lime juice, and 1/4 teaspoon each salt and pepper; fold in the cilantro.
  8. Slice the chicken into 1/4-inch-thick pieces.
  9. Fill the tortillas with the chicken and top with the pomegranate salsa. Serve with sour cream, if desired.