Southwest Chicken Taco Bowl with Fresh Corn Salsa

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

Southwest Chicken Taco Bowl with Fresh Corn Salsa

YOUR SOLIN GENERATED RECIPE

Southwest Chicken Taco Bowl with Fresh Corn Salsa

Enjoy a vibrant bowl filled with seasoned chicken, hearty black beans, sweet corn salsa, crisp bell peppers, and creamy avocado—all layered over a bed of fresh lettuce. This bowl bursts with Southwest flair and balanced textures, making it perfect for a satisfying meal any time of day.

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NUTRITION

450kcal
Protein
38.8g
Fat
13.5g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Black Beans (cooked)

1/2 cup Fresh Corn (chopped)

1/2 cup chopped Red Bell Pepper

1/4 medium Avocado, diced

1 cup shredded Romaine Lettuce

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with cumin, chili powder, salt, and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes per side, or until fully cooked and lightly browned.

  • 3

    While the chicken is cooking, combine black beans, fresh corn, chopped red bell pepper, and avocado in a bowl. Drizzle with lime juice, add a pinch of salt and pepper, and gently toss to mix.

  • 4

    Thinly slice or dice the cooked chicken.

  • 5

    Assemble the taco bowl by placing a bed of shredded romaine lettuce, topping with the sliced chicken and fresh corn salsa.

  • 6

    Serve immediately and enjoy your flavorful Southwest Chicken Taco Bowl.

Southwest Chicken Taco Bowl with Fresh Corn Salsa

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

Southwest Chicken Taco Bowl with Fresh Corn Salsa

YOUR SOLIN GENERATED RECIPE

Southwest Chicken Taco Bowl with Fresh Corn Salsa

Enjoy a vibrant bowl filled with seasoned chicken, hearty black beans, sweet corn salsa, crisp bell peppers, and creamy avocado—all layered over a bed of fresh lettuce. This bowl bursts with Southwest flair and balanced textures, making it perfect for a satisfying meal any time of day.

NUTRITION

450kcal
Protein
38.8g
Fat
13.5g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Black Beans (cooked)

1/2 cup Fresh Corn (chopped)

1/2 cup chopped Red Bell Pepper

1/4 medium Avocado, diced

1 cup shredded Romaine Lettuce

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with cumin, chili powder, salt, and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes per side, or until fully cooked and lightly browned.

  • 3

    While the chicken is cooking, combine black beans, fresh corn, chopped red bell pepper, and avocado in a bowl. Drizzle with lime juice, add a pinch of salt and pepper, and gently toss to mix.

  • 4

    Thinly slice or dice the cooked chicken.

  • 5

    Assemble the taco bowl by placing a bed of shredded romaine lettuce, topping with the sliced chicken and fresh corn salsa.

  • 6

    Serve immediately and enjoy your flavorful Southwest Chicken Taco Bowl.