Sheet Pan Roasted Chicken Tacos with Crunchy Slaw

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

Sheet Pan Roasted Chicken Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Tacos with Crunchy Slaw

Enjoy a vibrant, wholesome taco dinner featuring tender sheet pan roasted chicken paired with fresh, crunchy cabbage slaw. The lightly spiced chicken is roasted to perfection, then nestled into warm corn tortillas and topped with a zesty lime-infused slaw, creating a satisfying blend of textures and flavors.

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NUTRITION

306kcal
Protein
35.6g
Fat
9.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the 5 oz chicken breast with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

  • 3

    Place the seasoned chicken on the sheet pan and roast in the oven for 18-20 minutes, or until fully cooked and lightly charred on the edges.

  • 4

    While the chicken roasts, mix the shredded cabbage and carrots in a medium bowl. Add lime juice, a pinch of salt and pepper, and toss to combine for a crunchy slaw.

  • 5

    Warm the corn tortillas in a dry skillet or microwave just before serving.

  • 6

    Slice the roasted chicken into strips and assemble the tacos by placing chicken on each tortilla, then topping with a generous serving of crunchy slaw.

  • 7

    Serve immediately and enjoy your fresh, balanced, and flavorful meal.

Sheet Pan Roasted Chicken Tacos with Crunchy Slaw

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

Sheet Pan Roasted Chicken Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Tacos with Crunchy Slaw

Enjoy a vibrant, wholesome taco dinner featuring tender sheet pan roasted chicken paired with fresh, crunchy cabbage slaw. The lightly spiced chicken is roasted to perfection, then nestled into warm corn tortillas and topped with a zesty lime-infused slaw, creating a satisfying blend of textures and flavors.

NUTRITION

306kcal
Protein
35.6g
Fat
9.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the 5 oz chicken breast with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

  • 3

    Place the seasoned chicken on the sheet pan and roast in the oven for 18-20 minutes, or until fully cooked and lightly charred on the edges.

  • 4

    While the chicken roasts, mix the shredded cabbage and carrots in a medium bowl. Add lime juice, a pinch of salt and pepper, and toss to combine for a crunchy slaw.

  • 5

    Warm the corn tortillas in a dry skillet or microwave just before serving.

  • 6

    Slice the roasted chicken into strips and assemble the tacos by placing chicken on each tortilla, then topping with a generous serving of crunchy slaw.

  • 7

    Serve immediately and enjoy your fresh, balanced, and flavorful meal.