Chili-Lime Chicken Enchiladas with Roasted Vegetables

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

Chili-Lime Chicken Enchiladas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chili-Lime Chicken Enchiladas with Roasted Vegetables

Enjoy a vibrant twist on classic enchiladas featuring tender chili-lime marinated chicken wrapped in soft corn tortillas, stuffed with a medley of roasted bell peppers, zucchini, and red onion, and finished with a tangy low-fat enchilada sauce. Each bite delivers a burst of citrus and spice that is both satisfying and wholesome.

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NUTRITION

439kcal
Protein
33.9g
Fat
10.7g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 Red Bell Pepper

1 small Zucchini

0.25 Red Onion

1 tsp Olive Oil

0.25 cup Low-Fat Enchilada Sauce

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion with olive oil and a pinch of salt and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with chili powder, garlic powder, lime juice, and a light sprinkle of salt. Grill or pan-sear the chicken until fully cooked, about 6-8 minutes per side, then shred it.

  • 4

    Warm the corn tortillas in a dry skillet or microwave so they become pliable.

  • 5

    Fill each tortilla with shredded chicken and a portion of roasted vegetables, then roll them up tightly.

  • 6

    Place the rolled enchiladas in a baking dish, drizzle with low-fat enchilada sauce, and, if desired, a little extra lime juice.

  • 7

    Bake in the oven at 375°F for 10 minutes to allow the flavors to meld.

  • 8

    Serve warm and enjoy your nutrient-packed meal.

Chili-Lime Chicken Enchiladas with Roasted Vegetables

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

Chili-Lime Chicken Enchiladas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chili-Lime Chicken Enchiladas with Roasted Vegetables

Enjoy a vibrant twist on classic enchiladas featuring tender chili-lime marinated chicken wrapped in soft corn tortillas, stuffed with a medley of roasted bell peppers, zucchini, and red onion, and finished with a tangy low-fat enchilada sauce. Each bite delivers a burst of citrus and spice that is both satisfying and wholesome.

NUTRITION

439kcal
Protein
33.9g
Fat
10.7g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 Red Bell Pepper

1 small Zucchini

0.25 Red Onion

1 tsp Olive Oil

0.25 cup Low-Fat Enchilada Sauce

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped red bell pepper, zucchini, and red onion with olive oil and a pinch of salt and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with chili powder, garlic powder, lime juice, and a light sprinkle of salt. Grill or pan-sear the chicken until fully cooked, about 6-8 minutes per side, then shred it.

  • 4

    Warm the corn tortillas in a dry skillet or microwave so they become pliable.

  • 5

    Fill each tortilla with shredded chicken and a portion of roasted vegetables, then roll them up tightly.

  • 6

    Place the rolled enchiladas in a baking dish, drizzle with low-fat enchilada sauce, and, if desired, a little extra lime juice.

  • 7

    Bake in the oven at 375°F for 10 minutes to allow the flavors to meld.

  • 8

    Serve warm and enjoy your nutrient-packed meal.