Roasted Chicken Tacos with Fresh Slaw

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

Roasted Chicken Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Tacos with Fresh Slaw

Savor these light yet satisfying tacos featuring tender roasted chicken nestled in warm corn tortillas, topped with a crunchy, refreshing cabbage slaw and a tangy Greek yogurt drizzle. This flavorful meal balances zesty, herby notes with a hint of smokiness, perfect for a nourishing dinner.

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NUTRITION

348kcal
Protein
40.9g
Fat
9.8g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 Tbsp Greek Yogurt

1 tsp Olive Oil

1 Tbsp Lime Juice

2 Tbsp Cilantro

1 tsp Cumin

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F. Brush the chicken breast lightly with olive oil and season with cumin, smoked paprika, salt, and pepper.

  • 2

    Roast the chicken breast on a baking sheet for 20-25 minutes or until its internal temperature reaches 165°F. Once done, let it rest for a few minutes and then shred or dice the meat.

  • 3

    While the chicken is cooking, prepare the fresh slaw by tossing shredded cabbage with lime juice and chopped cilantro. Adjust seasoning with salt and pepper to taste.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat until they are soft and pliable.

  • 5

    Assemble the tacos by layering the shredded chicken on the tortillas, then adding a generous amount of cabbage slaw on top. Drizzle a little Greek yogurt over for a creamy finish.

  • 6

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

Roasted Chicken Tacos with Fresh Slaw

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

Roasted Chicken Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Tacos with Fresh Slaw

Savor these light yet satisfying tacos featuring tender roasted chicken nestled in warm corn tortillas, topped with a crunchy, refreshing cabbage slaw and a tangy Greek yogurt drizzle. This flavorful meal balances zesty, herby notes with a hint of smokiness, perfect for a nourishing dinner.

NUTRITION

348kcal
Protein
40.9g
Fat
9.8g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 cup Shredded Green Cabbage

2 Tbsp Greek Yogurt

1 tsp Olive Oil

1 Tbsp Lime Juice

2 Tbsp Cilantro

1 tsp Cumin

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F. Brush the chicken breast lightly with olive oil and season with cumin, smoked paprika, salt, and pepper.

  • 2

    Roast the chicken breast on a baking sheet for 20-25 minutes or until its internal temperature reaches 165°F. Once done, let it rest for a few minutes and then shred or dice the meat.

  • 3

    While the chicken is cooking, prepare the fresh slaw by tossing shredded cabbage with lime juice and chopped cilantro. Adjust seasoning with salt and pepper to taste.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat until they are soft and pliable.

  • 5

    Assemble the tacos by layering the shredded chicken on the tortillas, then adding a generous amount of cabbage slaw on top. Drizzle a little Greek yogurt over for a creamy finish.

  • 6

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