Sheet Pan Citrus Chicken Tacos

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

Sheet Pan Citrus Chicken Tacos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Citrus Chicken Tacos

Enjoy zesty, tender chicken marinated in bright citrus flavors, roasted on a sheet pan and served in warm corn tortillas with crunchy red cabbage slaw and creamy avocado salsa. A refreshing, balanced meal ideal for any time of the day.

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NUTRITION

471kcal
Protein
37.4g
Fat
16.7g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/4 cup Fresh Orange Juice

1/2 cup Shredded Red Cabbage

1/4 medium Avocado

1 tbsp Lime Juice

1 small Jalapeño

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the orange juice, olive oil, salt, pepper, and cumin. Stir in the sliced jalapeño.

  • 3

    Place the chicken breast on the sheet pan and brush evenly with the citrus marinade. Let it marinate for at least 10 minutes.

  • 4

    Roast the chicken in the oven for 18-20 minutes, or until fully cooked and juices run clear.

  • 5

    While the chicken is cooking, warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 6

    Thinly shred the red cabbage and dice the avocado, then toss with lime juice and a pinch of salt to create a quick slaw.

  • 7

    Once the chicken is done, slice it into strips and assemble your tacos by placing chicken on each tortilla, topping with the cabbage slaw and avocado.

  • 8

    Serve immediately and enjoy the burst of citrus flavor in every bite.

Sheet Pan Citrus Chicken Tacos

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

Sheet Pan Citrus Chicken Tacos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Citrus Chicken Tacos

Enjoy zesty, tender chicken marinated in bright citrus flavors, roasted on a sheet pan and served in warm corn tortillas with crunchy red cabbage slaw and creamy avocado salsa. A refreshing, balanced meal ideal for any time of the day.

NUTRITION

471kcal
Protein
37.4g
Fat
16.7g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/4 cup Fresh Orange Juice

1/2 cup Shredded Red Cabbage

1/4 medium Avocado

1 tbsp Lime Juice

1 small Jalapeño

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the orange juice, olive oil, salt, pepper, and cumin. Stir in the sliced jalapeño.

  • 3

    Place the chicken breast on the sheet pan and brush evenly with the citrus marinade. Let it marinate for at least 10 minutes.

  • 4

    Roast the chicken in the oven for 18-20 minutes, or until fully cooked and juices run clear.

  • 5

    While the chicken is cooking, warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 6

    Thinly shred the red cabbage and dice the avocado, then toss with lime juice and a pinch of salt to create a quick slaw.

  • 7

    Once the chicken is done, slice it into strips and assemble your tacos by placing chicken on each tortilla, topping with the cabbage slaw and avocado.

  • 8

    Serve immediately and enjoy the burst of citrus flavor in every bite.