Crispy Sheet Pan Chicken Tacos with Fresh Slaw

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

Crispy Sheet Pan Chicken Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Tacos with Fresh Slaw

Enjoy a vibrant twist on traditional tacos with crisp, sheet pan-roasted chicken paired with fresh, zesty cabbage slaw. This recipe combines tender, lightly seasoned chicken breast with warm corn tortillas, topped off with a tangy lime olive oil dressing and a hint of smoky spices for a satisfying meal.

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NUTRITION

339kcal
Protein
38.4g
Fat
9g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 cup shredded Green Cabbage

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the 4 oz chicken breast with chili powder, ground cumin, garlic powder, and a pinch of salt until evenly coated.

  • 3

    Place the seasoned chicken on the prepared baking sheet and drizzle with olive oil.

  • 4

    Roast the chicken in the oven for 15-18 minutes, or until fully cooked and lightly crispy at the edges.

  • 5

    While the chicken is roasting, prepare the fresh slaw by combining shredded green cabbage with lime juice. Toss well and let it sit for a few minutes to meld the flavors.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Slice the roasted chicken into strips and assemble the tacos by placing chicken on the tortillas, topping with a generous spoonful of fresh slaw.

  • 8

    Serve immediately and enjoy the blend of crispy, zesty flavors.

Crispy Sheet Pan Chicken Tacos with Fresh Slaw

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

Crispy Sheet Pan Chicken Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Tacos with Fresh Slaw

Enjoy a vibrant twist on traditional tacos with crisp, sheet pan-roasted chicken paired with fresh, zesty cabbage slaw. This recipe combines tender, lightly seasoned chicken breast with warm corn tortillas, topped off with a tangy lime olive oil dressing and a hint of smoky spices for a satisfying meal.

NUTRITION

339kcal
Protein
38.4g
Fat
9g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 cup shredded Green Cabbage

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the 4 oz chicken breast with chili powder, ground cumin, garlic powder, and a pinch of salt until evenly coated.

  • 3

    Place the seasoned chicken on the prepared baking sheet and drizzle with olive oil.

  • 4

    Roast the chicken in the oven for 15-18 minutes, or until fully cooked and lightly crispy at the edges.

  • 5

    While the chicken is roasting, prepare the fresh slaw by combining shredded green cabbage with lime juice. Toss well and let it sit for a few minutes to meld the flavors.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Slice the roasted chicken into strips and assemble the tacos by placing chicken on the tortillas, topping with a generous spoonful of fresh slaw.

  • 8

    Serve immediately and enjoy the blend of crispy, zesty flavors.