Spicy Roasted Chicken Tacos with Fresh Pico

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

Spicy Roasted Chicken Tacos with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Spicy Roasted Chicken Tacos with Fresh Pico

Enjoy a vibrant meal featuring spicy roasted chicken tucked inside warm corn tortillas, topped with a zesty, freshly made pico de gallo and a hint of creamy avocado. Each bite delivers a delightful mix of smoky, spicy, and fresh flavors perfect for a balanced dinner.

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NUTRITION

406kcal
Protein
36.8g
Fat
17.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Pico de Gallo

1/4 portion Avocado

1 teaspoon Olive Oil

1 teaspoon Chili Powder

1 teaspoon Cumin

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. In a small bowl, combine chili powder, cumin, salt, and black pepper.

  • 2

    Rub the chicken breast with olive oil, then evenly sprinkle the spice blend over both sides.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes until cooked through. Let it rest for a few minutes, then slice into strips.

  • 4

    While the chicken is roasting, prepare the pico de gallo by dicing tomatoes, red onion, jalapeño (remove seeds for less heat if desired), and chopping fresh cilantro. Squeeze in a little lime juice and mix.

  • 5

    Warm the corn tortillas in a dry skillet or directly on a low flame for about 30 seconds per side.

  • 6

    Assemble the tacos by layering the roasted chicken strips on each tortilla, topping with fresh pico de gallo, and finishing with sliced avocado.

  • 7

    Serve immediately and enjoy the mix of spicy, smoky, and fresh flavors.

Spicy Roasted Chicken Tacos with Fresh Pico

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

Spicy Roasted Chicken Tacos with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Spicy Roasted Chicken Tacos with Fresh Pico

Enjoy a vibrant meal featuring spicy roasted chicken tucked inside warm corn tortillas, topped with a zesty, freshly made pico de gallo and a hint of creamy avocado. Each bite delivers a delightful mix of smoky, spicy, and fresh flavors perfect for a balanced dinner.

NUTRITION

406kcal
Protein
36.8g
Fat
17.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Pico de Gallo

1/4 portion Avocado

1 teaspoon Olive Oil

1 teaspoon Chili Powder

1 teaspoon Cumin

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. In a small bowl, combine chili powder, cumin, salt, and black pepper.

  • 2

    Rub the chicken breast with olive oil, then evenly sprinkle the spice blend over both sides.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes until cooked through. Let it rest for a few minutes, then slice into strips.

  • 4

    While the chicken is roasting, prepare the pico de gallo by dicing tomatoes, red onion, jalapeño (remove seeds for less heat if desired), and chopping fresh cilantro. Squeeze in a little lime juice and mix.

  • 5

    Warm the corn tortillas in a dry skillet or directly on a low flame for about 30 seconds per side.

  • 6

    Assemble the tacos by layering the roasted chicken strips on each tortilla, topping with fresh pico de gallo, and finishing with sliced avocado.

  • 7

    Serve immediately and enjoy the mix of spicy, smoky, and fresh flavors.