Name: Chicken Tinga Tacos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 tsp Olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 cup Tomato puree; 1 tbsp Chipotle in adobo sauce; 0.25 cup Chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 medium Corn tortillas; 0.25 whole Avocado; 2 tbsp Nonfat Greek yogurt; 1 tsp Lime juice; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Chicken Tinga Tacos with Avocado Crema

Tender chicken breast simmered in a smoky chipotle-tomato sauce, served in warm corn tortillas with a velvety avocado crema.

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NUTRITION

Protein

44.8g

Fat

14.8g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato puree

1 tbsp Chipotle in adobo sauce

0.25 cup Chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

2 medium Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tsp Lime juice

1 tbsp Fresh cilantro

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PREPARATION

1
Poach the chicken breast in simmering water for 12 minutes until cooked through, then shred using two forks.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.
3
Add the tomato puree, chipotle sauce, chicken broth, sea salt, and black pepper to the skillet and simmer for 5 minutes.
4
Fold the shredded chicken into the sauce and cook for another 3 minutes until the liquid is slightly reduced and flavorful.
5
In a small bowl, mash the avocado with Greek yogurt and lime juice until the mixture is smooth and creamy.
6
Warm the corn tortillas in a dry pan, then divide the chicken between them and top with avocado crema and fresh cilantro.