Shredded Chicken and Crispy Tortilla Skillet with Smoky Red Salsa

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

Shredded Chicken and Crispy Tortilla Skillet with Smoky Red Salsa

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Crispy Tortilla Skillet with Smoky Red Salsa

A vibrant skillet dish featuring tender shredded chicken tossed with sautéed red bell peppers and onions, accented with a smoky red salsa. Crisped corn tortilla pieces add delightful crunch to this balanced meal, making it an ideal choice for breakfast, lunch, or dinner.

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NUTRITION

338kcal
Protein
38.4g
Fat
9.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

1 corn tortilla

1/4 cup smoky red salsa

1/2 medium red bell pepper

1/4 small red onion

1 teaspoon olive oil

1/2 teaspoon cumin and smoked paprika blend

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add olive oil.

  • 2

    Sauté the chopped red onion and sliced red bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the shredded chicken to the skillet along with the cumin and smoked paprika; stir well to combine and heat through for another 3-4 minutes.

  • 4

    While the chicken is warming, cut the corn tortilla into bite-sized strips and add them to the skillet to crisp up, stirring occasionally to prevent burning.

  • 5

    Once the tortilla strips are crispy and the mixture is heated, remove the skillet from heat and spoon the smoky red salsa evenly over the top.

  • 6

    Serve immediately while warm, enjoying the blend of tender chicken, crunchy tortilla, and spicy, tangy salsa.

Shredded Chicken and Crispy Tortilla Skillet with Smoky Red Salsa

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

Shredded Chicken and Crispy Tortilla Skillet with Smoky Red Salsa

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Crispy Tortilla Skillet with Smoky Red Salsa

A vibrant skillet dish featuring tender shredded chicken tossed with sautéed red bell peppers and onions, accented with a smoky red salsa. Crisped corn tortilla pieces add delightful crunch to this balanced meal, making it an ideal choice for breakfast, lunch, or dinner.

NUTRITION

338kcal
Protein
38.4g
Fat
9.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

1 corn tortilla

1/4 cup smoky red salsa

1/2 medium red bell pepper

1/4 small red onion

1 teaspoon olive oil

1/2 teaspoon cumin and smoked paprika blend

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add olive oil.

  • 2

    Sauté the chopped red onion and sliced red bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the shredded chicken to the skillet along with the cumin and smoked paprika; stir well to combine and heat through for another 3-4 minutes.

  • 4

    While the chicken is warming, cut the corn tortilla into bite-sized strips and add them to the skillet to crisp up, stirring occasionally to prevent burning.

  • 5

    Once the tortilla strips are crispy and the mixture is heated, remove the skillet from heat and spoon the smoky red salsa evenly over the top.

  • 6

    Serve immediately while warm, enjoying the blend of tender chicken, crunchy tortilla, and spicy, tangy salsa.