Crispy Baked Chicken and Tortilla Skillet with Fresh Salsa Roja

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

Crispy Baked Chicken and Tortilla Skillet with Fresh Salsa Roja

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken and Tortilla Skillet with Fresh Salsa Roja

Enjoy a hearty meal featuring crispy baked chicken paired with crunchy corn tortillas, all smothered in a vibrant, fresh salsa roja bursting with tomatoes, onion, and a hint of jalapeño. This dish brings together textures and flavors in a light yet satisfying way, perfect as a versatile meal any time of day.

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NUTRITION

326kcal
Protein
38.1g
Fat
9.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1 tsp Olive Oil

1 Medium Tomato

1/4 cup Chopped Red Onion

1 Jalapeño Pepper

1 tbsp Lime Juice

1 tbsp Chopped Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with a pinch of salt, pepper, and your choice of spices (such as smoked paprika or cumin) for extra flavor.

  • 3

    Lightly brush the chicken with olive oil to promote crisping, then place it on a parchment-lined baking sheet.

  • 4

    Bake the chicken for 18-20 minutes until it reaches an internal temperature of 165°F and the exterior is lightly crisped.

  • 5

    While the chicken is baking, prepare the fresh salsa roja. Dice the tomato and finely chop the red onion, jalapeño, and cilantro. Combine them in a bowl.

  • 6

    Add lime juice to the salsa mixture and season with a pinch of salt. Mix well and let the flavors meld.

  • 7

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until slightly crispy.

  • 8

    Assemble the dish by placing the warm tortilla on a serving plate, topping it with the baked chicken, and spooning the fresh salsa roja over the top.

  • 9

    Enjoy your crispy baked chicken and tortilla skillet, a balanced meal filled with texture and vibrant flavors.

Crispy Baked Chicken and Tortilla Skillet with Fresh Salsa Roja

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

Crispy Baked Chicken and Tortilla Skillet with Fresh Salsa Roja

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken and Tortilla Skillet with Fresh Salsa Roja

Enjoy a hearty meal featuring crispy baked chicken paired with crunchy corn tortillas, all smothered in a vibrant, fresh salsa roja bursting with tomatoes, onion, and a hint of jalapeño. This dish brings together textures and flavors in a light yet satisfying way, perfect as a versatile meal any time of day.

NUTRITION

326kcal
Protein
38.1g
Fat
9.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1 tsp Olive Oil

1 Medium Tomato

1/4 cup Chopped Red Onion

1 Jalapeño Pepper

1 tbsp Lime Juice

1 tbsp Chopped Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with a pinch of salt, pepper, and your choice of spices (such as smoked paprika or cumin) for extra flavor.

  • 3

    Lightly brush the chicken with olive oil to promote crisping, then place it on a parchment-lined baking sheet.

  • 4

    Bake the chicken for 18-20 minutes until it reaches an internal temperature of 165°F and the exterior is lightly crisped.

  • 5

    While the chicken is baking, prepare the fresh salsa roja. Dice the tomato and finely chop the red onion, jalapeño, and cilantro. Combine them in a bowl.

  • 6

    Add lime juice to the salsa mixture and season with a pinch of salt. Mix well and let the flavors meld.

  • 7

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until slightly crispy.

  • 8

    Assemble the dish by placing the warm tortilla on a serving plate, topping it with the baked chicken, and spooning the fresh salsa roja over the top.

  • 9

    Enjoy your crispy baked chicken and tortilla skillet, a balanced meal filled with texture and vibrant flavors.