Baked Shredded Chicken and Cheesy Verde Tortillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Shredded Chicken and Cheesy Verde Tortillas

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken and Cheesy Verde Tortillas

Enjoy a satisfying meal featuring tender baked shredded chicken tucked into warm corn tortillas, topped with melted Monterey Jack cheese and a zesty salsa verde. Accented with creamy avocado slices and a squeeze of lime, this dish delivers a delightful blend of flavors perfect for a nourishing lunch or dinner.

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NUTRITION

510kcal
Protein
48.1g
Fat
22.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup shredded Monterey Jack Cheese

2 tbsp Salsa Verde

1/4 Avocado

1 Lime wedge

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the chicken breast on a baking dish, season lightly with salt, pepper, and any preferred herbs or spices. Bake the chicken for 20-25 minutes or until fully cooked and tender.

  • 3

    Once cooked, let the chicken cool slightly and then shred it using two forks.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 5

    Evenly distribute the shredded chicken onto each tortilla. Sprinkle the shredded Monterey Jack cheese over the chicken.

  • 6

    Drizzle or add a couple of tablespoons of salsa verde on top, and add avocado slices.

  • 7

    Finish with a squeeze of lime over the filling for a bright, zesty touch.

  • 8

    Serve immediately and enjoy your balanced, protein-packed meal.

Baked Shredded Chicken and Cheesy Verde Tortillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Shredded Chicken and Cheesy Verde Tortillas

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken and Cheesy Verde Tortillas

Enjoy a satisfying meal featuring tender baked shredded chicken tucked into warm corn tortillas, topped with melted Monterey Jack cheese and a zesty salsa verde. Accented with creamy avocado slices and a squeeze of lime, this dish delivers a delightful blend of flavors perfect for a nourishing lunch or dinner.

NUTRITION

510kcal
Protein
48.1g
Fat
22.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup shredded Monterey Jack Cheese

2 tbsp Salsa Verde

1/4 Avocado

1 Lime wedge

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the chicken breast on a baking dish, season lightly with salt, pepper, and any preferred herbs or spices. Bake the chicken for 20-25 minutes or until fully cooked and tender.

  • 3

    Once cooked, let the chicken cool slightly and then shred it using two forks.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 5

    Evenly distribute the shredded chicken onto each tortilla. Sprinkle the shredded Monterey Jack cheese over the chicken.

  • 6

    Drizzle or add a couple of tablespoons of salsa verde on top, and add avocado slices.

  • 7

    Finish with a squeeze of lime over the filling for a bright, zesty touch.

  • 8

    Serve immediately and enjoy your balanced, protein-packed meal.