Name: Chicken Tinga Tostadas with Cotija
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 medium corn tortillas; 0.5 cup tomato puree; 1 tbsp chipotle peppers in adobo sauce; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp olive oil; 0.5 oz cotija cheese; 0.13 whole avocado; 1 tbsp fresh cilantro; 2 medium radishes; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Chicken Tinga Tostadas with Cotija

Shredded chicken breast simmered in a smoky chipotle-tomato sauce, served atop crisp corn tortillas with a sprinkle of salty cotija cheese.

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NUTRITION

Protein

53.7g

Fat

19.3g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tbsp chipotle peppers in adobo sauce

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.5 oz cotija cheese

0.13 whole avocado

1 tbsp fresh cilantro

2 medium radishes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and place tortillas on a baking sheet to bake for 8-10 minutes until they are crisp and golden.
2
In a medium skillet over medium heat, sauté the diced yellow onion and minced garlic in olive oil until softened.
3
Whisk together the tomato puree, minced chipotle peppers, sea salt, black pepper, and dried oregano in a small bowl.
4
Add the sauce and the cooked shredded chicken breast to the skillet, stirring to combine and simmering for 5 minutes.
5
Layer the warm chicken tinga onto the crisp tostadas and garnish with sliced avocado, radishes, cilantro, and crumbled cotija.