Crispy Corn Arepas with Lean Shredded Chicken and Creamy Avocado

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

Crispy Corn Arepas with Lean Shredded Chicken and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Corn Arepas with Lean Shredded Chicken and Creamy Avocado

Enjoy a vibrant mix of textures and flavors in this dish: crispy corn arepas serve as a hearty base for lean, savory shredded chicken and refreshing, creamy avocado. Perfect for a balanced meal that’s both satisfying and energizing.

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NUTRITION

411kcal
Protein
34.1g
Fat
16.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Pre-cooked Cornmeal (Harina P.A.N.)

1 large Egg White

1/2 cup Water

3 ounces Lean Shredded Chicken Breast

1/4 medium Avocado

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    In a mixing bowl, combine the pre-cooked cornmeal, egg white, water, a pinch of salt, and pepper. Stir until a smooth, slightly thick batter forms.

  • 2

    Let the batter rest for 3-5 minutes so the cornmeal can fully absorb the liquid.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray or brush with olive oil.

  • 4

    Scoop portions of the batter onto the skillet, gently flattening them into 2 small arepas about 1/2 inch thick. Cook until the edges begin to crisp, about 3-4 minutes per side.

  • 5

    While the arepas are cooking, warm the shredded chicken in a small saucepan or microwave. Season with salt and pepper.

  • 6

    Once the arepas are crispy and golden, transfer them to a plate. Layer the warm shredded chicken on top.

  • 7

    Dice the avocado and distribute evenly over the chicken.

  • 8

    Drizzle any remaining olive oil and add an extra pinch of salt and pepper if desired. Serve immediately and enjoy.

Crispy Corn Arepas with Lean Shredded Chicken and Creamy Avocado

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

Crispy Corn Arepas with Lean Shredded Chicken and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Corn Arepas with Lean Shredded Chicken and Creamy Avocado

Enjoy a vibrant mix of textures and flavors in this dish: crispy corn arepas serve as a hearty base for lean, savory shredded chicken and refreshing, creamy avocado. Perfect for a balanced meal that’s both satisfying and energizing.

NUTRITION

411kcal
Protein
34.1g
Fat
16.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Pre-cooked Cornmeal (Harina P.A.N.)

1 large Egg White

1/2 cup Water

3 ounces Lean Shredded Chicken Breast

1/4 medium Avocado

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    In a mixing bowl, combine the pre-cooked cornmeal, egg white, water, a pinch of salt, and pepper. Stir until a smooth, slightly thick batter forms.

  • 2

    Let the batter rest for 3-5 minutes so the cornmeal can fully absorb the liquid.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray or brush with olive oil.

  • 4

    Scoop portions of the batter onto the skillet, gently flattening them into 2 small arepas about 1/2 inch thick. Cook until the edges begin to crisp, about 3-4 minutes per side.

  • 5

    While the arepas are cooking, warm the shredded chicken in a small saucepan or microwave. Season with salt and pepper.

  • 6

    Once the arepas are crispy and golden, transfer them to a plate. Layer the warm shredded chicken on top.

  • 7

    Dice the avocado and distribute evenly over the chicken.

  • 8

    Drizzle any remaining olive oil and add an extra pinch of salt and pepper if desired. Serve immediately and enjoy.