YOUR SOLIN GENERATED RECIPE
Crispy Baked Tortilla and Shredded Chicken Skillet with Zesty Salsa Verde
A vibrant skillet dish featuring tender shredded chicken enveloped in a tangy salsa verde, topped with crispy baked tortilla strips and a sprinkle of low-fat cheese. This dish offers a delightful balance of textures and flavors—smoky, zesty, and refreshingly bright—perfect for a satisfying dinner that aligns with clean, protein-focused eating.
INGREDIENTS
5 oz Chicken Breast
1 medium Corn Tortilla
1/4 cup Low-Fat Shredded Cheese
3 small Tomatillos
1 small Jalapeño Pepper
2 tbsp Fresh Cilantro (chopped)
2 tbsp Lime Juice
1 tsp Olive Oil
1 Garlic Clove
PREPARATION
Preheat your oven to 400°F. Cut the corn tortilla into thin strips and place them on a baking sheet. Lightly brush or drizzle with a tiny bit of olive oil and bake until crispy, about 8-10 minutes. Keep an eye on them to avoid burning.
While the tortilla strips are baking, shred the cooked chicken breast using two forks or your hands.
In a bowl, combine the roughly chopped tomatillos, diced jalapeño, minced garlic, fresh cilantro, and lime juice to create a zesty salsa verde. Season lightly with salt if desired.
Heat a nonstick skillet over medium heat and add the shredded chicken. Stir in the salsa verde, allowing the flavors to meld and warm through, about 3-4 minutes.
Sprinkle the low-fat shredded cheese evenly over the chicken mixture, allowing it to melt slightly.
Top the skillet with the baked crispy tortilla strips just before serving for a satisfying crunch. Serve immediately and enjoy the blend of tangy, crispy, and savory flavors.