YOUR SOLIN GENERATED RECIPE
Crispy corn tortillas topped with tender shredded chicken and melted cheddar, finished with a dollop of creamy Greek yogurt and fresh salsa.
INGREDIENTS
4 oz Chicken breast
0.75 oz Corn tortilla chips
0.25 cup Black beans
0.5 oz Cheddar cheese
2 tbsp Greek yogurt
0.25 cup Salsa
0.25 whole Avocado
0.25 tsp Chili powder
0.25 tsp Cumin
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
In a small bowl, toss the shredded cooked chicken breast with chili powder, cumin, sea salt, and black pepper until evenly coated.
Spread the corn tortilla chips in a single layer on the prepared baking sheet.
Evenly distribute the seasoned chicken and rinsed black beans over the chips.
Sprinkle the shredded cheddar cheese over the chicken and beans.
Place the baking sheet in the oven and bake for 5 to 7 minutes, or until the cheese is fully melted and bubbling.
Remove from the oven and top with the fresh salsa, diced avocado, and a dollop of Greek yogurt before serving immediately.