Crispy Roasted Chicken Tacos with Fresh Slaw

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

Crispy Roasted Chicken Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Tacos with Fresh Slaw

Enjoy a satisfying twist on tacos featuring crispy roasted chicken tucked inside warm corn tortillas and topped with a zesty, crunchy cabbage slaw and creamy avocado. Every bite delivers a balance of savory protein and refreshing crunch, making it a perfect meal for any time of the day.

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NUTRITION

372kcal
Protein
35.9g
Fat
15.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, roasted)

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 Avocado

1/2 Lime

1 tsp Olive Oil

1 tsp Cumin

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine cumin, smoked paprika, olive oil, and a pinch of salt and pepper to create a marinade.

  • 3

    Rub the spice mixture over the chicken breast and place it on a baking sheet lined with parchment paper.

  • 4

    Roast the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes before shredding.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 6

    Toss the shredded green cabbage with a squeeze of lime juice, a pinch of salt, and extra lime zest if desired.

  • 7

    Assemble the tacos by layering shredded chicken on the tortillas, topping with the fresh cabbage slaw, and adding slices of avocado.

  • 8

    Serve immediately with an extra wedge of lime on the side for added brightness.

Crispy Roasted Chicken Tacos with Fresh Slaw

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

Crispy Roasted Chicken Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Tacos with Fresh Slaw

Enjoy a satisfying twist on tacos featuring crispy roasted chicken tucked inside warm corn tortillas and topped with a zesty, crunchy cabbage slaw and creamy avocado. Every bite delivers a balance of savory protein and refreshing crunch, making it a perfect meal for any time of the day.

NUTRITION

372kcal
Protein
35.9g
Fat
15.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, roasted)

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 Avocado

1/2 Lime

1 tsp Olive Oil

1 tsp Cumin

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine cumin, smoked paprika, olive oil, and a pinch of salt and pepper to create a marinade.

  • 3

    Rub the spice mixture over the chicken breast and place it on a baking sheet lined with parchment paper.

  • 4

    Roast the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes before shredding.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 6

    Toss the shredded green cabbage with a squeeze of lime juice, a pinch of salt, and extra lime zest if desired.

  • 7

    Assemble the tacos by layering shredded chicken on the tortillas, topping with the fresh cabbage slaw, and adding slices of avocado.

  • 8

    Serve immediately with an extra wedge of lime on the side for added brightness.