Name: Crispy Baked Chicken Chilaquiles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 medium corn tortillas; 4.5 oz chicken breast; 0.5 cup salsa verde; 2 tbsp Greek yogurt; 2 tbsp red onion; 2 medium radishes; 1 tbsp cilantro; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Chilaquiles

Corn tortillas baked until golden and tossed with shredded chicken in a zesty salsa verde, topped with crisp radishes and creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.4g

Fat

9.1g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

1.5 medium corn tortillas

4.5 oz chicken breast

0.5 cup salsa verde

2 tbsp Greek yogurt

2 tbsp red onion

2 medium radishes

1 tbsp cilantro

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the corn tortillas into eighths to create small triangles and place them in a mixing bowl.
3
Toss the tortilla triangles with olive oil and sea salt until they are evenly coated.
4
Spread the triangles in a single layer on the baking sheet and bake for 8 to 10 minutes until they are golden and crunchy.
5
While the chips are baking, pour the salsa verde into a large skillet and bring it to a gentle simmer over medium heat.
6
Add the shredded chicken breast to the skillet and stir until the meat is thoroughly warmed through.
7
Remove the skillet from the heat and gently fold in the crispy baked tortilla chips until they are just coated in the sauce.
8
Transfer the mixture to a plate and garnish with the Greek yogurt, diced red onion, sliced radishes, black pepper, and fresh cilantro.