Crispy Chicken Tacos with Fresh Cabbage Slaw

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

Crispy Chicken Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Tacos with Fresh Cabbage Slaw

Enjoy a vibrant twist on chicken tacos featuring lightly crisped almond-coated chicken nestled in a warm corn tortilla, topped with a refreshing cabbage slaw dressed in tangy Greek yogurt, lime, and cilantro. This dish delivers satisfying crunch, zesty flavors, and a balanced mix of protein and goodness for a wholesome meal experience.

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NUTRITION

321kcal
Protein
40.1g
Fat
8.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Corn Tortilla

1 cup Shredded Green Cabbage

2 tbsp Non-Fat Greek Yogurt

2 tbsp Almond Flour

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a shallow bowl, combine almond flour with a pinch of salt, pepper, and any preferred spices (such as paprika or cumin).

  • 3

    Lightly coat the chicken breast with the almond flour mixture on both sides.

  • 4

    Place the coated chicken in the skillet and cook for about 4-5 minutes per side until the chicken is fully cooked and the coating is crispy.

  • 5

    While the chicken is cooking, prepare the cabbage slaw by mixing shredded cabbage with non-fat Greek yogurt, lime juice, and chopped fresh cilantro in a bowl.

  • 6

    Warm the corn tortilla in a separate pan or microwave for a few seconds until pliable.

  • 7

    Slice the cooked chicken into strips and place on the tortilla, then top with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful and balanced meal.

Crispy Chicken Tacos with Fresh Cabbage Slaw

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

Crispy Chicken Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Tacos with Fresh Cabbage Slaw

Enjoy a vibrant twist on chicken tacos featuring lightly crisped almond-coated chicken nestled in a warm corn tortilla, topped with a refreshing cabbage slaw dressed in tangy Greek yogurt, lime, and cilantro. This dish delivers satisfying crunch, zesty flavors, and a balanced mix of protein and goodness for a wholesome meal experience.

NUTRITION

321kcal
Protein
40.1g
Fat
8.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Corn Tortilla

1 cup Shredded Green Cabbage

2 tbsp Non-Fat Greek Yogurt

2 tbsp Almond Flour

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a shallow bowl, combine almond flour with a pinch of salt, pepper, and any preferred spices (such as paprika or cumin).

  • 3

    Lightly coat the chicken breast with the almond flour mixture on both sides.

  • 4

    Place the coated chicken in the skillet and cook for about 4-5 minutes per side until the chicken is fully cooked and the coating is crispy.

  • 5

    While the chicken is cooking, prepare the cabbage slaw by mixing shredded cabbage with non-fat Greek yogurt, lime juice, and chopped fresh cilantro in a bowl.

  • 6

    Warm the corn tortilla in a separate pan or microwave for a few seconds until pliable.

  • 7

    Slice the cooked chicken into strips and place on the tortilla, then top with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful and balanced meal.