YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Chicken and Black Bean Tacos
Pan-seared chicken breast tossed in a smoky chipotle sauce, served in warm corn tortillas with creamy avocado and zesty cabbage slaw.
INGREDIENTS
5 oz chicken breast
0.25 cup black beans
2 small corn tortillas
0.5 tsp extra virgin olive oil
1 tbsp chipotle peppers in adobo sauce
0.25 whole avocado
2 tbsp nonfat plain Greek yogurt
0.5 cup red cabbage
0.5 whole lime
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp red onion
PREPARATION
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the extra virgin olive oil in a skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through.
Stir in the chipotle peppers in adobo sauce and the black beans, cooking for another 2 minutes until the sauce coats everything and the beans are warm.
While the chicken cooks, finely shred the red cabbage and dice the red onion.
Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.
Assemble the tacos by layering the chipotle chicken and bean mixture into the tortillas.
Top with shredded cabbage, diced red onion, a slice of avocado, and a dollop of Greek yogurt.
Squeeze fresh lime juice over the tacos before serving.