# What You Need:
→ For the Roasted Chicken
01 - 2 large boneless, skinless chicken breasts (about 500 g / 1.1 lb)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ For the Marinated Cabbage Slaw
09 - 2 cups (150 g) finely shredded green cabbage
10 - ½ cup (50 g) shredded red cabbage
11 - 1 medium carrot, julienned or grated
12 - ¼ cup (10 g) chopped fresh cilantro
13 - 2 tbsp apple cider vinegar
14 - 1 tbsp olive oil
15 - 1 tsp honey (or maple syrup for vegan)
16 - ½ tsp salt
17 - ¼ tsp black pepper
→ For the Lemon Crema
18 - ½ cup (120 g) sour cream or Greek yogurt
19 - 1 tbsp fresh lemon juice
20 - 1 tsp lemon zest
21 - ½ tsp garlic powder
22 - Salt and black pepper, to taste
→ For Assembly
23 - 8 small corn or flour tortillas
24 - Extra cilantro leaves, for garnish
25 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub this mixture over the chicken breasts.
03 - Place chicken on the prepared baking sheet and roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then shred with two forks.
04 - While the chicken cooks, prepare the slaw: In a large bowl, toss together green and red cabbage, carrot, cilantro, apple cider vinegar, olive oil, honey, salt, and pepper. Set aside to marinate for at least 15 minutes.
05 - For the lemon crema, mix sour cream (or Greek yogurt) with lemon juice, lemon zest, garlic powder, salt, and pepper in a small bowl until smooth.
06 - Warm tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
07 - To assemble, place a generous spoonful of shredded chicken in each tortilla, top with marinated cabbage slaw, drizzle with lemon crema, and garnish with extra cilantro. Serve with lemon wedges.
