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

A vibrant bowl featuring hearty black beans, sweet roasted corn, nutty quinoa, and tender grilled chicken breast, all brought together with a zesty cilantro-lime dressing. This dish is a balanced harmony of textures and flavors, offering a satisfying, nutrient-packed meal perfect for any time of day.

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NUTRITION

572kcal
Protein
47.4g
Fat
9.2g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

Juice of 1 Lime

1/2 teaspoon Olive Oil

2 tablespoons Fresh Cilantro (chopped)

1/4 teaspoon Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting corn yourself. If using pre-roasted corn, skip to the next step.

  • 2

    Toss corn kernels with a touch of olive oil, salt, and pepper, then spread on a baking sheet and roast for about 10-12 minutes until lightly charred.

  • 3

    Meanwhile, prepare the cooked black beans and quinoa if not already done. Warm them slightly in a saucepan or microwave.

  • 4

    Season the grilled chicken breast with salt, pepper, and ground cumin, then grill until fully cooked. Once done, slice into strips.

  • 5

    In a large bowl, combine the black beans, quinoa, roasted corn, and chicken strips.

  • 6

    Squeeze fresh lime juice over the mixture, drizzle with the remaining olive oil if desired, and toss gently.

  • 7

    Garnish with chopped fresh cilantro, adjust seasonings with additional salt and pepper if needed, and serve warm.

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

A vibrant bowl featuring hearty black beans, sweet roasted corn, nutty quinoa, and tender grilled chicken breast, all brought together with a zesty cilantro-lime dressing. This dish is a balanced harmony of textures and flavors, offering a satisfying, nutrient-packed meal perfect for any time of day.

NUTRITION

572kcal
Protein
47.4g
Fat
9.2g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

Juice of 1 Lime

1/2 teaspoon Olive Oil

2 tablespoons Fresh Cilantro (chopped)

1/4 teaspoon Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting corn yourself. If using pre-roasted corn, skip to the next step.

  • 2

    Toss corn kernels with a touch of olive oil, salt, and pepper, then spread on a baking sheet and roast for about 10-12 minutes until lightly charred.

  • 3

    Meanwhile, prepare the cooked black beans and quinoa if not already done. Warm them slightly in a saucepan or microwave.

  • 4

    Season the grilled chicken breast with salt, pepper, and ground cumin, then grill until fully cooked. Once done, slice into strips.

  • 5

    In a large bowl, combine the black beans, quinoa, roasted corn, and chicken strips.

  • 6

    Squeeze fresh lime juice over the mixture, drizzle with the remaining olive oil if desired, and toss gently.

  • 7

    Garnish with chopped fresh cilantro, adjust seasonings with additional salt and pepper if needed, and serve warm.