Name: Crispy Chipotle Chicken Taco Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp chipotle powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 2 cup romaine lettuce; 0.25 cup black beans; 0.25 whole avocado; 2 tbsp plain Greek yogurt; 1 tbsp lime juice; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Crispy Chipotle Chicken Taco Salad

Pan-seared chipotle chicken breast served over a bed of crisp romaine and black beans, topped with a creamy avocado lime dressing and fresh cilantro.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.7g

Fat

20g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

2 cup romaine lettuce

0.25 cup black beans

0.25 whole avocado

2 tbsp plain Greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry and season both sides evenly with chipotle powder, sea salt, and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.
3
While the chicken cooks, prepare the dressing by whisking together the Greek yogurt, lime juice, and finely chopped cilantro in a small bowl. Mash in the avocado until the mixture is smooth and creamy.
4
Roughly chop the romaine lettuce and place it into a large serving bowl. Rinse and drain the black beans, then scatter them over the greens.
5
Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.
6
Place the sliced chicken on top of the salad and drizzle with the avocado lime dressing. Serve immediately.