Name: Oven-Baked Chicken Breast with Corn Tortillas and Sautéed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 Corn Tortillas; 1/4 cup Black Beans; 1/2 cup sliced Red Bell Pepper; 1/4 cup sliced Red Onion; 1 tsp Olive Oil; 1/4 Avocado

Oven-Baked Chicken Breast with Corn Tortillas and Sautéed Peppers

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Corn Tortillas and Sautéed Peppers

Tender chicken breast baked with smoky cumin and chili, served with warm corn tortillas and crisp sautéed peppers.

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NUTRITION

Protein

40.9g

Fat

15g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/4 cup Black Beans

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/4 Avocado

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Season the chicken breast with a pinch of sea salt, black pepper, chili powder, and cumin.
3
Place the chicken on a parchment-lined baking sheet and bake for 18-22 minutes until the internal temperature reaches 165°F.
4
While the chicken is baking, heat olive oil in a skillet over medium-high heat.
5
Add the sliced bell peppers and red onions to the skillet, sautéing until they are tender-crisp and slightly charred.
6
Warm the black beans in a small saucepan over low heat.
7
Toast the corn tortillas in a dry pan or directly over a gas flame for 30 seconds per side until warm and pliable.
8
Slice the baked chicken into strips and serve inside or alongside the tortillas with the sautéed vegetables, beans, and fresh avocado slices.