Name: Smoky Chipotle Chicken and Black Bean Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Black beans; 2 whole Corn tortillas; 1 tsp Extra virgin olive oil; 1 tbsp Chipotle peppers in adobo; 2 tbsp Nonfat Greek yogurt; 0.13 whole Avocado; 1 cup Shredded cabbage; 1 tbsp Lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Smoky Chipotle Chicken and Black Bean Tacos

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

YOUR SOLIN GENERATED RECIPE

Smoky Chipotle Chicken and Black Bean Tacos

Pan-seared chicken and black beans simmered in a smoky chipotle sauce, served in warm corn tortillas with a crisp, zesty cabbage slaw.

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NUTRITION

Protein

52.4g

Fat

16.5g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Black beans

2 whole Corn tortillas

1 tsp Extra virgin olive oil

1 tbsp Chipotle peppers in adobo

2 tbsp Nonfat Greek yogurt

0.13 whole Avocado

1 cup Shredded cabbage

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Slice the chicken breast into small, bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat, then sear the chicken until golden brown and cooked through.
3
Stir in the black beans and chipotle peppers in adobo, reducing the heat to low to let the flavors meld into a rich, smoky sauce.
4
In a small bowl, toss the shredded cabbage with lime juice to create a bright, crunchy slaw for topping.
5
Briefly toast the corn tortillas in a dry pan until pliable and warm.
6
Assemble the tacos by layering the chipotle chicken mixture, cabbage slaw, sliced avocado, and a dollop of Greek yogurt.