Name: Chicken Chilaquiles with Salsa Roja
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 medium Corn tortillas; 1 large Egg; 0.5 cup Red salsa; 1 tsp Avocado oil; 1 tbsp Plain Greek yogurt; 0.13 whole Avocado; 1 tbsp Fresh cilantro; 0.13 tsp Sea salt; 0.13 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

Chicken Chilaquiles with Salsa Roja

Crispy corn tortillas simmered in a vibrant salsa roja and topped with tender shredded chicken and a silky fried egg for a satisfying morning meal.

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NUTRITION

Protein

47.8g

Fat

20g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 medium Corn tortillas

1 large Egg

0.5 cup Red salsa

1 tsp Avocado oil

1 tbsp Plain Greek yogurt

0.13 whole Avocado

1 tbsp Fresh cilantro

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Cut the corn tortillas into triangles and lightly toast them in a skillet with avocado oil until they are crisp and golden.
2
Pour the red salsa into the skillet over the tortillas, stirring gently until they are slightly softened but still retain a bit of crunch.
3
Stir in the shredded chicken breast to heat through, then season the mixture with sea salt and black pepper.
4
In a separate small non-stick pan, fry the egg until the whites are set but the yolk remains silky and runny.
5
Plate the chilaquiles and top with the fried egg, a dollop of Greek yogurt, sliced avocado, and fresh cilantro.