Name: Crispy Chili-Lime Chicken Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 small corn tortillas; 1 tsp extra virgin olive oil; 0.25 whole avocado; 1 cup shredded cabbage; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 1 tbsp nonfat Greek yogurt

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

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Chicken Tacos

Pan-seared chicken breast seasoned with zesty chili and lime, served in warm corn tortillas with a crunchy cabbage slaw and creamy avocado.

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NUTRITION

Protein

50.4g

Fat

18.9g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

1 tsp extra virgin olive oil

0.25 whole avocado

1 cup shredded cabbage

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp nonfat Greek yogurt

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PREPARATION

1
Pat the chicken breast dry with a paper towel and dice into bite-sized pieces.
2
In a small bowl, whisk together the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
3
Toss the diced chicken in the spice mixture until every piece is thoroughly coated.
4
Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
5
While the chicken cooks, toss the shredded cabbage with lime juice and chopped cilantro in a medium bowl to create a bright slaw.
6
Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.
7
Slice the avocado into thin wedges and set aside.
8
Assemble the tacos by dividing the crispy chicken between the tortillas, then top with the cabbage slaw, avocado slices, and a dollop of Greek yogurt.