Name: Chicken Chilaquiles with Salsa Roja
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked shredded chicken breast; 1.5 medium Corn tortillas; 0.5 cup Tomato puree; 1 tsp Extra virgin olive oil; 1 tsp Chili powder; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Non-fat Greek yogurt; 1 tbsp Feta cheese; 2 medium Radishes; 1 tbsp Fresh cilantro; 1 tbsp Red onion

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 smoky salsa roja and topped with tender shredded chicken, finished with a zesty dollop of Greek yogurt and fresh radishes.

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NUTRITION

Protein

54.6g

Fat

16.0g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked shredded chicken breast

1.5 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Extra virgin olive oil

1 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Non-fat Greek yogurt

1 tbsp Feta cheese

2 medium Radishes

1 tbsp Fresh cilantro

1 tbsp Red onion

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PREPARATION

1
Cut the corn tortillas into small triangles and set aside.
2
Heat the olive oil in a large non-stick skillet over medium heat and add the tortilla triangles, toasting until they are golden and crisp.
3
In a separate small saucepan, whisk together the tomato puree, chili powder, garlic powder, sea salt, and black pepper, then simmer over low heat for 5 minutes.
4
Pour the warm salsa roja over the crispy tortillas in the skillet and toss gently to coat while maintaining some crunch.
5
Add the shredded chicken to the skillet and cook for an additional 2 minutes until the chicken is heated through.
6
Transfer the mixture to a plate and garnish with a dollop of Greek yogurt, crumbled feta, sliced radishes, diced red onion, and fresh cilantro.