Crispy Chicken Tacos with Fresh Cabbage Slaw

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

Crispy Chicken Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Tacos with Fresh Cabbage Slaw

Enjoy a satisfying blend of crunchy baked chicken coated in a light panko crust paired with zesty corn tortillas and a refreshing cabbage slaw. This dish offers vibrant flavors, texture contrasts, and an energizing balance of protein and crisp veggies, perfect for a hearty dinner.

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NUTRITION

365kcal
Protein
33g
Fat
12.3g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil Spray

1 tsp Chili Powder

Salt & Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, black pepper, and chili powder on both sides.

  • 3

    Dredge the chicken in panko breadcrumbs, pressing lightly to adhere the coating.

  • 4

    Place the coated chicken on the baking sheet and lightly spray with olive oil.

  • 5

    Bake the chicken for 18-20 minutes or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 6

    While the chicken bakes, mix the shredded cabbage with lime juice and Greek yogurt in a bowl, adding a pinch of salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 8

    Assemble the tacos by slicing the crispy chicken and placing the pieces onto each tortilla, then topping with a generous spoonful of fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your flavorful, protein-packed meal.

Crispy Chicken Tacos with Fresh Cabbage Slaw

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

Crispy Chicken Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Tacos with Fresh Cabbage Slaw

Enjoy a satisfying blend of crunchy baked chicken coated in a light panko crust paired with zesty corn tortillas and a refreshing cabbage slaw. This dish offers vibrant flavors, texture contrasts, and an energizing balance of protein and crisp veggies, perfect for a hearty dinner.

NUTRITION

365kcal
Protein
33g
Fat
12.3g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

2 Corn Tortillas

1 cup Shredded Green Cabbage

1 tbsp Non-fat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil Spray

1 tsp Chili Powder

Salt & Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, black pepper, and chili powder on both sides.

  • 3

    Dredge the chicken in panko breadcrumbs, pressing lightly to adhere the coating.

  • 4

    Place the coated chicken on the baking sheet and lightly spray with olive oil.

  • 5

    Bake the chicken for 18-20 minutes or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 6

    While the chicken bakes, mix the shredded cabbage with lime juice and Greek yogurt in a bowl, adding a pinch of salt and pepper to taste.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 8

    Assemble the tacos by slicing the crispy chicken and placing the pieces onto each tortilla, then topping with a generous spoonful of fresh cabbage slaw.

  • 9

    Serve immediately and enjoy your flavorful, protein-packed meal.