Spicy Roasted Chicken with Fresh Pico and Crunchy Cabbage Wraps

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

Spicy Roasted Chicken with Fresh Pico and Crunchy Cabbage Wraps

YOUR SOLIN GENERATED RECIPE

Spicy Roasted Chicken with Fresh Pico and Crunchy Cabbage Wraps

Savor the zesty fusion of spicy roasted chicken tucked into crisp cabbage wraps, complemented with a vibrant burst of fresh pico de gallo and a hint of creamy avocado. Every bite unlocks a delightful balance of smoky heat, tangy brightness, and crunchy textures.

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NUTRITION

347kcal
Protein
42.7g
Fat
13.9g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 teaspoon Olive Oil

1/2 cup Fresh Pico de Gallo

2 Green Cabbage Leaves

1/4 medium Avocado

1 teaspoon Chili Powder

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine chili powder, garlic powder, salt, and pepper. Rub this spice mixture all over the 6 ounces of chicken breast.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2 minutes on each side until lightly browned.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for 12-15 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the fresh pico de gallo by mixing diced tomatoes, chopped onion, minced jalapeño, chopped cilantro, and a squeeze of lime juice in a bowl.

  • 6

    Wash and pat dry the cabbage leaves. These will serve as your crunchy wraps.

  • 7

    Once the chicken is done, slice it thinly and layer onto the cabbage leaves. Top with a generous spoonful of pico de gallo and drizzle with a little extra olive oil if desired.

  • 8

    Finish with a few slices of avocado and serve immediately.

Spicy Roasted Chicken with Fresh Pico and Crunchy Cabbage Wraps

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

Spicy Roasted Chicken with Fresh Pico and Crunchy Cabbage Wraps

YOUR SOLIN GENERATED RECIPE

Spicy Roasted Chicken with Fresh Pico and Crunchy Cabbage Wraps

Savor the zesty fusion of spicy roasted chicken tucked into crisp cabbage wraps, complemented with a vibrant burst of fresh pico de gallo and a hint of creamy avocado. Every bite unlocks a delightful balance of smoky heat, tangy brightness, and crunchy textures.

NUTRITION

347kcal
Protein
42.7g
Fat
13.9g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 teaspoon Olive Oil

1/2 cup Fresh Pico de Gallo

2 Green Cabbage Leaves

1/4 medium Avocado

1 teaspoon Chili Powder

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine chili powder, garlic powder, salt, and pepper. Rub this spice mixture all over the 6 ounces of chicken breast.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2 minutes on each side until lightly browned.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for 12-15 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the fresh pico de gallo by mixing diced tomatoes, chopped onion, minced jalapeño, chopped cilantro, and a squeeze of lime juice in a bowl.

  • 6

    Wash and pat dry the cabbage leaves. These will serve as your crunchy wraps.

  • 7

    Once the chicken is done, slice it thinly and layer onto the cabbage leaves. Top with a generous spoonful of pico de gallo and drizzle with a little extra olive oil if desired.

  • 8

    Finish with a few slices of avocado and serve immediately.