YOUR SOLIN GENERATED RECIPE
Cilantro-Lime Black Bean Bowl with Roasted Corn
A vibrant bowl combining tender grilled chicken with hearty black beans, sweet roasted corn, fluffy quinoa, and creamy avocado, all tossed in a zesty cilantro-lime dressing. This dish is a perfect union of textures and flavors, offering a balanced meal that is both satisfying and nutritious.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Black Beans
1/2 cup Roasted Corn
1/2 cup Cooked Quinoa
1/4 medium Avocado
1 tsp Olive Oil
1 tbsp Fresh Lime Juice
4 tbsp Fresh Cilantro (chopped)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the corn if using fresh corn. Alternatively, if using pre-cooked or canned corn, warm it through.
Season the chicken breast with salt and pepper. Grill over medium-high heat until fully cooked (about 6-7 minutes per side) and then slice into strips.
If using fresh corn, brush the corn with a small amount of olive oil, season with salt and pepper, and roast in the oven for 15-20 minutes until lightly charred.
In a bowl, combine black beans, roasted corn, and cooked quinoa.
Prepare the cilantro-lime dressing by whisking together olive oil, fresh lime juice, and chopped cilantro. Season with a pinch of salt and pepper.
Dice the avocado and add it to the bowl.
Top the bowl with the sliced grilled chicken and drizzle the cilantro-lime dressing over all the ingredients.
Toss gently to combine and serve immediately.