YOUR SOLIN GENERATED RECIPE
Cilantro-Lime Black Bean Bowl with Roasted Corn
Enjoy a vibrant bowl filled with succulent grilled chicken, hearty black beans, sweet roasted corn, and fluffy quinoa, all tossed with fresh cherry tomatoes, red onion, and a zesty cilantro-lime dressing. This dish is a colorful fusion of textures and flavors that makes every bite refreshing and satisfying.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Black Beans, cooked
1/2 cup Roasted Corn
1/3 cup Quinoa, cooked
1/2 cup Cherry Tomatoes, halved
1/4 cup Red Onion, chopped
2 Tbsp Fresh Cilantro, chopped
2 Tbsp Lime Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F if roasting your corn, or use a grill pan for a charred touch.
Pat the chicken breast dry and season with salt and pepper. Grill until fully cooked, roughly 5-6 minutes per side, then slice into strips.
Rinse and drain the black beans, and warm them in a small pot over low heat with a pinch of salt.
If not using pre-roasted corn, toss corn kernels with a small drizzle of olive oil, salt, and pepper; spread them on a baking sheet and roast for about 10 minutes until slightly charred.
Prepare the quinoa as per package instructions if not already cooked.
In a large bowl, combine the black beans, roasted corn, cooked quinoa, halved cherry tomatoes, chopped red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a zesty dressing.
Drizzle the dressing over the bowl and toss gently to combine all ingredients.
Top the bowl with the sliced grilled chicken.
Serve immediately, enjoying the burst of fresh, tangy flavors in every bite.