Name: Smoky Shredded Chicken Tinga Tostadas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 medium corn tortillas; 0.5 cup tomato puree; 1 tbsp chipotle peppers in adobo sauce; 0.25 medium white onion; 1 clove garlic; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp avocado; 1 tbsp Greek yogurt; 0.25 cup romaine lettuce; 1 medium radish; 1 tsp cilantro

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

YOUR SOLIN GENERATED RECIPE

Smoky Shredded Chicken Tinga Tostadas

Sautéed chicken breast simmered in a vibrant chipotle-tomato sauce, served atop crispy corn tortillas with a cooling dollop of Greek yogurt.

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NUTRITION

Protein

43.0g

Fat

15.2g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tbsp chipotle peppers in adobo sauce

0.25 medium white onion

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp avocado

1 tbsp Greek yogurt

0.25 cup romaine lettuce

1 medium radish

1 tsp cilantro

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PREPARATION

1
Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.
2
Place the tomato puree, chipotle peppers, white onion, and garlic in a blender and pulse until completely smooth.
3
Heat the olive oil in a large skillet over medium heat, pour in the blended sauce, and simmer for 5-7 minutes until it darkens and thickens.
4
Stir the shredded chicken into the sauce, season with sea salt and black pepper, and cook for another 2 minutes to meld the flavors.
5
Preheat your oven to 400°F and bake the corn tortillas for 4 minutes per side until they are golden and crispy.
6
Assemble the tostadas by spreading the chicken tinga over the crispy tortillas.
7
Garnish with shredded romaine lettuce, sliced radish, diced avocado, a dollop of Greek yogurt, and fresh cilantro.