Name: Chicken and Mexican Rice Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup cooked brown rice; 1 tbsp tomato puree; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil; 2 small corn tortillas; 0.13 whole avocado; 1 tbsp red onion; 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 and Mexican Rice Tacos

Pan-seared chicken breast and zesty Mexican rice tucked into warm corn tortillas, topped with creamy avocado and fresh cilantro.

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NUTRITION

Protein

49.3g

Fat

16.1g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 tbsp tomato puree

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

2 small corn tortillas

0.13 whole avocado

1 tbsp red onion

1 tbsp fresh cilantro

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PREPARATION

1
1. Season the chicken breast evenly with ground cumin, garlic powder, sea salt, and black pepper.
2
2. Heat the olive oil in a medium skillet over medium-high heat.
3
3. Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through.
4
4. While the chicken cooks, stir the tomato puree into the cooked brown rice in a small saucepan over low heat until warmed through.
5
5. Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.
6
6. Toast the corn tortillas in a dry pan for 30 seconds per side until they are soft and pliable.
7
7. Divide the tomato-infused rice and chicken strips between the tortillas.
8
8. Garnish each taco with diced red onion, sliced avocado, and fresh cilantro.