Name: Crispy Chicken Breast Tacos with Shredded Lettuce and Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.9 oz Chicken Breast, sliced; 2 Corn Tortillas; 1/4 cup Non-Fat Greek Yogurt; 1 cup Shredded Romaine Lettuce; 2 tbsp Fresh Salsa; 30g Avocado, sliced; 1 tsp Avocado Oil; Cumin, Chili Powder, and Sea Salt to taste

Crispy Chicken Breast Tacos with Shredded Lettuce and Salsa

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

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast Tacos with Shredded Lettuce and Salsa

Pan-seared chicken breast seasoned with smoky spices, tucked into warm corn tortillas with cool Greek yogurt crema and crisp shredded lettuce.

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NUTRITION

Protein

42.6g

Fat

12.9g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast, sliced

2 Corn Tortillas

1/4 cup Non-Fat Greek Yogurt

1 cup Shredded Romaine Lettuce

2 tbsp Fresh Salsa

30g Avocado, sliced

1 tsp Avocado Oil

Cumin, Chili Powder, and Sea Salt to taste

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PREPARATION

1
Slice the chicken breast into thin strips and season generously with cumin, chili powder, and a pinch of sea salt.
2
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
3
Add the chicken strips to the skillet in a single layer and sear for 3-4 minutes per side until the edges are golden and crispy.
4
While the chicken is cooking, whisk the Greek yogurt with a splash of lime juice or water to create a drizzle-able crema consistency.
5
Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until soft and slightly charred.
6
Assemble the tacos by dividing the crispy chicken between the tortillas.
7
Top with shredded romaine lettuce, fresh salsa, sliced avocado, and a generous drizzle of the yogurt crema.