Smoky Chipotle Chicken and Black Bean Tostadas

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

Smoky Chipotle Chicken and Black Bean Tostadas

YOUR SOLIN GENERATED RECIPE

Smoky Chipotle Chicken and Black Bean Tostadas

Sautéed chicken breast and black beans simmered in a smoky chipotle sauce, served on a crisp toasted tortilla with a zesty, crunch-filled cabbage slaw.

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NUTRITION

490kcal
Protein
53.4g
Fat
15.5g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium corn tortilla

0.25 cup canned black beans

1 tsp olive oil

1 tbsp chipotle peppers in adobo sauce

2 tbsp nonfat Greek yogurt

0.13 whole avocado

1 cup shredded green cabbage

1 tbsp fresh lime juice

1 tbsp fresh cilantro

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F and bake the corn tortilla for 4-5 minutes per side until crisp and golden.

  • 2

    Dice chicken breast into small bite-sized pieces and season with garlic powder, sea salt, and black pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat; add chicken and cook until browned, about 5-6 minutes.

  • 4

    Stir in the black beans and chipotle peppers in adobo sauce, simmering for 2-3 minutes until the flavors meld.

  • 5

    In a small bowl, toss the shredded cabbage with lime juice and chopped cilantro to create a bright slaw.

  • 6

    Spread the Greek yogurt onto the toasted tortilla, then top with the smoky chicken and bean mixture.

  • 7

    Finish with slices of avocado and the fresh cabbage slaw before serving immediately.

Smoky Chipotle Chicken and Black Bean Tostadas

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

Smoky Chipotle Chicken and Black Bean Tostadas

YOUR SOLIN GENERATED RECIPE

Smoky Chipotle Chicken and Black Bean Tostadas

Sautéed chicken breast and black beans simmered in a smoky chipotle sauce, served on a crisp toasted tortilla with a zesty, crunch-filled cabbage slaw.

NUTRITION

490kcal
Protein
53.4g
Fat
15.5g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium corn tortilla

0.25 cup canned black beans

1 tsp olive oil

1 tbsp chipotle peppers in adobo sauce

2 tbsp nonfat Greek yogurt

0.13 whole avocado

1 cup shredded green cabbage

1 tbsp fresh lime juice

1 tbsp fresh cilantro

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F and bake the corn tortilla for 4-5 minutes per side until crisp and golden.

  • 2

    Dice chicken breast into small bite-sized pieces and season with garlic powder, sea salt, and black pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat; add chicken and cook until browned, about 5-6 minutes.

  • 4

    Stir in the black beans and chipotle peppers in adobo sauce, simmering for 2-3 minutes until the flavors meld.

  • 5

    In a small bowl, toss the shredded cabbage with lime juice and chopped cilantro to create a bright slaw.

  • 6

    Spread the Greek yogurt onto the toasted tortilla, then top with the smoky chicken and bean mixture.

  • 7

    Finish with slices of avocado and the fresh cabbage slaw before serving immediately.