YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken Tacos with Fresh Slaw
Enjoy these vibrant and flavorful chicken tacos featuring crispy sheets of marinated chicken paired with a refreshing cabbage slaw. Perfectly seasoned and lightly crisped in the oven, this dish delivers a wonderful balance of textures and flavors, making it an ideal choice for a nutritious dinner.
INGREDIENTS
5 oz Chicken Breast
2 Corn Tortillas
1 cup shredded Green Cabbage
1/4 cup shredded Carrot
1 tsp Olive Oil
1 tbsp Lime Juice
1 tbsp chopped Cilantro
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Season the chicken breast with salt and pepper. Drizzle with olive oil to lightly coat.
Place the chicken breast on the sheet pan and bake for 18-20 minutes or until the internal temperature reaches 165°F. For extra crispiness, turn broil for 2-3 minutes at the end.
While the chicken bakes, prepare the fresh slaw: In a bowl, combine shredded cabbage, shredded carrot, lime juice, chopped cilantro, and a pinch of salt. Toss well to combine.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
Slice the baked chicken thinly and assemble the tacos by layering chicken on each tortilla, then topping with a generous serving of fresh slaw.
Serve immediately and enjoy your crispy sheet pan chicken tacos!