Sheet Pan Chicken Tacos with Fresh Cabbage Slaw

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

Sheet Pan Chicken Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Tacos with Fresh Cabbage Slaw

Enjoy a vibrant bowl of sheet pan chicken tacos featuring tender, spiced chicken paired with a crisp, refreshing cabbage slaw, served in a warm corn tortilla with creamy avocado and zesty salsa. This balanced meal is as visually appealing as it is delicious, making it a perfect choice for a nutritious dinner.

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NUTRITION

375kcal
Protein
41.1g
Fat
11.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Shredded Green Cabbage

1 Corn Tortilla

1/4 Avocado

2 tbsp Tomato Salsa

1 tsp Taco Seasoning

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan and drizzle lightly with lime juice. Sprinkle the taco seasoning evenly over the chicken.

  • 3

    Roast the chicken in the preheated oven for about 18-20 minutes, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the cabbage slaw by placing the shredded cabbage in a bowl. Add a drizzle of lime juice and a pinch of salt if desired, then toss to combine.

  • 5

    Once the chicken is done, let it rest for a few minutes before slicing it into bite-sized strips.

  • 6

    Warm the corn tortilla in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by layering the sliced chicken on the tortilla, topping it with the fresh cabbage slaw, a spoonful of tomato salsa, and slices of avocado.

  • 8

    Finish with an extra squeeze of lime juice over the tacos and serve immediately.

Sheet Pan Chicken Tacos with Fresh Cabbage Slaw

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

Sheet Pan Chicken Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Tacos with Fresh Cabbage Slaw

Enjoy a vibrant bowl of sheet pan chicken tacos featuring tender, spiced chicken paired with a crisp, refreshing cabbage slaw, served in a warm corn tortilla with creamy avocado and zesty salsa. This balanced meal is as visually appealing as it is delicious, making it a perfect choice for a nutritious dinner.

NUTRITION

375kcal
Protein
41.1g
Fat
11.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Shredded Green Cabbage

1 Corn Tortilla

1/4 Avocado

2 tbsp Tomato Salsa

1 tsp Taco Seasoning

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan and drizzle lightly with lime juice. Sprinkle the taco seasoning evenly over the chicken.

  • 3

    Roast the chicken in the preheated oven for about 18-20 minutes, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the cabbage slaw by placing the shredded cabbage in a bowl. Add a drizzle of lime juice and a pinch of salt if desired, then toss to combine.

  • 5

    Once the chicken is done, let it rest for a few minutes before slicing it into bite-sized strips.

  • 6

    Warm the corn tortilla in a dry skillet or microwave for a few seconds.

  • 7

    Assemble the tacos by layering the sliced chicken on the tortilla, topping it with the fresh cabbage slaw, a spoonful of tomato salsa, and slices of avocado.

  • 8

    Finish with an extra squeeze of lime juice over the tacos and serve immediately.