Cilantro-Lime Black Bean Bowl with Roasted Corn

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

Cilantro-Lime Black Bean Bowl with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn

Enjoy a vibrant bowl featuring tender grilled chicken atop a bed of seasoned black beans, roasted corn, and colorful diced vegetables. Finished with a zesty cilantro-lime dressing, this bowl combines bright, earthy flavors with a satisfying texture perfect for any meal.

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NUTRITION

550kcal
Protein
41.7g
Fat
11.3g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper (diced)

1/2 small Red Onion (diced)

4 tbsp Fresh Cilantro (chopped)

2 tbsp Lime Juice

1 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the corn if using fresh corn. If using pre-cooked or canned kernels, you can skip roasting.

  • 2

    Season the corn lightly with salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast in the oven for about 10-12 minutes until lightly charred.

  • 3

    While the corn roasts, grill the chicken breast on a preheated grill or grill pan until cooked through, about 5-6 minutes per side. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the black beans, cooked quinoa, roasted corn, diced red bell pepper, and red onion.

  • 5

    Add the freshly chopped cilantro and drizzle the lime juice and remaining olive oil over the mix. Toss gently to combine.

  • 6

    Slice the grilled chicken and arrange on top of the bean and vegetable mixture. Season with additional salt and pepper if desired.

  • 7

    Serve immediately and enjoy your flavorful, protein-packed cilantro-lime bowl.

Cilantro-Lime Black Bean Bowl with Roasted Corn

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

Cilantro-Lime Black Bean Bowl with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn

Enjoy a vibrant bowl featuring tender grilled chicken atop a bed of seasoned black beans, roasted corn, and colorful diced vegetables. Finished with a zesty cilantro-lime dressing, this bowl combines bright, earthy flavors with a satisfying texture perfect for any meal.

NUTRITION

550kcal
Protein
41.7g
Fat
11.3g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper (diced)

1/2 small Red Onion (diced)

4 tbsp Fresh Cilantro (chopped)

2 tbsp Lime Juice

1 tsp Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the corn if using fresh corn. If using pre-cooked or canned kernels, you can skip roasting.

  • 2

    Season the corn lightly with salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast in the oven for about 10-12 minutes until lightly charred.

  • 3

    While the corn roasts, grill the chicken breast on a preheated grill or grill pan until cooked through, about 5-6 minutes per side. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the black beans, cooked quinoa, roasted corn, diced red bell pepper, and red onion.

  • 5

    Add the freshly chopped cilantro and drizzle the lime juice and remaining olive oil over the mix. Toss gently to combine.

  • 6

    Slice the grilled chicken and arrange on top of the bean and vegetable mixture. Season with additional salt and pepper if desired.

  • 7

    Serve immediately and enjoy your flavorful, protein-packed cilantro-lime bowl.