Grilled Chicken Pupusas with Cabbage Slaw

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

Grilled Chicken Pupusas with Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pupusas with Cabbage Slaw

Savor a fusion twist on the classic pupusa with tender, grilled chicken nestled into a delicate corn masa pocket complemented by a sprinkle of low-fat cheese. Paired with a crisp, tangy cabbage slaw dressed in a hint of olive oil and lime, this dish offers a light yet flavorful meal that's perfect for lunch without compromising taste or nutrition.

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NUTRITION

346kcal
Protein
42g
Fat
10.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1/2 cup Masa Harina (prepared into dough)

1 oz Low-Fat Cheese, shredded

1 cup Green Cabbage, shredded

2 tsp Olive Oil

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by marinating the chicken breast lightly with salt and pepper. Preheat your grill to medium-high heat and grill the chicken until fully cooked, about 5-6 minutes per side, then dice into small pieces.

  • 2

    Prepare the masa dough by mixing the masa harina with warm water and a pinch of salt until a smooth, pliable dough forms.

  • 3

    Mix the diced grilled chicken with shredded low-fat cheese and incorporate it into the masa dough, dividing the mixture into two portions. Shape each portion into a thick, flat disc, ensuring the filling is evenly distributed.

  • 4

    Heat a non-stick skillet over medium heat. Cook each pupusa for about 3-4 minutes per side until they achieve a golden-brown crust. If desired, lightly spray the pan to prevent sticking.

  • 5

    In a bowl, combine shredded cabbage with lime juice, olive oil, and a small pinch of salt and pepper. Toss well to create a bright and crunchy slaw.

  • 6

    Serve the freshly cooked pupusas warm alongside a generous serving of the cabbage slaw.

Grilled Chicken Pupusas with Cabbage Slaw

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

Grilled Chicken Pupusas with Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pupusas with Cabbage Slaw

Savor a fusion twist on the classic pupusa with tender, grilled chicken nestled into a delicate corn masa pocket complemented by a sprinkle of low-fat cheese. Paired with a crisp, tangy cabbage slaw dressed in a hint of olive oil and lime, this dish offers a light yet flavorful meal that's perfect for lunch without compromising taste or nutrition.

NUTRITION

346kcal
Protein
42g
Fat
10.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1/2 cup Masa Harina (prepared into dough)

1 oz Low-Fat Cheese, shredded

1 cup Green Cabbage, shredded

2 tsp Olive Oil

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by marinating the chicken breast lightly with salt and pepper. Preheat your grill to medium-high heat and grill the chicken until fully cooked, about 5-6 minutes per side, then dice into small pieces.

  • 2

    Prepare the masa dough by mixing the masa harina with warm water and a pinch of salt until a smooth, pliable dough forms.

  • 3

    Mix the diced grilled chicken with shredded low-fat cheese and incorporate it into the masa dough, dividing the mixture into two portions. Shape each portion into a thick, flat disc, ensuring the filling is evenly distributed.

  • 4

    Heat a non-stick skillet over medium heat. Cook each pupusa for about 3-4 minutes per side until they achieve a golden-brown crust. If desired, lightly spray the pan to prevent sticking.

  • 5

    In a bowl, combine shredded cabbage with lime juice, olive oil, and a small pinch of salt and pepper. Toss well to create a bright and crunchy slaw.

  • 6

    Serve the freshly cooked pupusas warm alongside a generous serving of the cabbage slaw.