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 breast, hearty black beans, and sweet roasted corn layered with fluffy quinoa and fresh red bell pepper. A zesty cilantro-lime dressing ties the dish together for a burst of flavor in every bite—a balanced meal that's both satisfying and nutritious.

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NUTRITION

478kcal
Protein
40.2g
Fat
10.8g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

1/4 cup Chopped Red Bell Pepper

1/4 cup Fresh Cilantro

2 tablespoons Lime Juice

1 teaspoon Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven or grill to roast the corn if not using pre-roasted. Toss the corn with a drizzle of olive oil, salt, and pepper, then roast until lightly charred, about 10-15 minutes.

  • 2

    While the corn roasts, cook quinoa according to package instructions and prepare black beans (warming them if desired).

  • 3

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat until fully cooked and juices run clear, about 6-7 minutes per side. Once cooked, slice into strips.

  • 4

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

  • 5

    In a separate small bowl, whisk together lime juice, a little extra olive oil if desired, and chopped fresh cilantro to create a zesty dressing. Adjust salt and pepper to taste.

  • 6

    Drizzle the dressing over the bean mixture and toss gently to combine.

  • 7

    Top the bowl with the grilled chicken strips and garnish with additional cilantro if desired. 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

Enjoy a vibrant bowl featuring tender grilled chicken breast, hearty black beans, and sweet roasted corn layered with fluffy quinoa and fresh red bell pepper. A zesty cilantro-lime dressing ties the dish together for a burst of flavor in every bite—a balanced meal that's both satisfying and nutritious.

NUTRITION

478kcal
Protein
40.2g
Fat
10.8g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

1/4 cup Chopped Red Bell Pepper

1/4 cup Fresh Cilantro

2 tablespoons Lime Juice

1 teaspoon Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven or grill to roast the corn if not using pre-roasted. Toss the corn with a drizzle of olive oil, salt, and pepper, then roast until lightly charred, about 10-15 minutes.

  • 2

    While the corn roasts, cook quinoa according to package instructions and prepare black beans (warming them if desired).

  • 3

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat until fully cooked and juices run clear, about 6-7 minutes per side. Once cooked, slice into strips.

  • 4

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

  • 5

    In a separate small bowl, whisk together lime juice, a little extra olive oil if desired, and chopped fresh cilantro to create a zesty dressing. Adjust salt and pepper to taste.

  • 6

    Drizzle the dressing over the bean mixture and toss gently to combine.

  • 7

    Top the bowl with the grilled chicken strips and garnish with additional cilantro if desired. Serve warm.