Name: Shredded Chicken and Chorizo Torta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Cooked shredded chicken breast; 0.25 oz Pork chorizo; 0.5 small Bolillo roll; 2 tbsp Refried black beans; 0.25 cup Non-fat Greek yogurt; 1 tbsp Avocado; 0.25 cup White onion; 1 tbsp Chipotle peppers in adobo; 0.25 cup Tomato puree; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lime juice

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Chorizo Torta

Simmered shredded chicken and smoky chorizo in a vibrant chipotle-tomato sauce, served on a toasted bolillo roll with creamy avocado and zesty Greek yogurt.

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NUTRITION

Protein

47.7g

Fat

11.8g

Carbs

49.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Cooked shredded chicken breast

0.25 oz Pork chorizo

0.5 small Bolillo roll

2 tbsp Refried black beans

0.25 cup Non-fat Greek yogurt

1 tbsp Avocado

0.25 cup White onion

1 tbsp Chipotle peppers in adobo

0.25 cup Tomato puree

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

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PREPARATION

1
Heat 0.5 tsp olive oil in a skillet over medium heat and sauté the chorizo and onions until the onions are translucent and the chorizo is browned.
2
Stir in the tomato puree, minced chipotle peppers, sea salt, and black pepper, simmering for 5 minutes to meld the smoky flavors.
3
Add the cooked shredded chicken breast to the skillet, tossing to coat thoroughly in the sauce until heated through.
4
Slice the bolillo roll in half and lightly toast it until the edges are golden and crisp.
5
Spread the refried black beans on the bottom half of the roll and the mashed avocado on the top half.
6
Layer the chicken and chorizo tinga mixture onto the bottom roll, then drizzle with Greek yogurt and a squeeze of lime juice.
7
Close the sandwich and serve immediately while warm.