YOUR SOLIN GENERATED RECIPE
Southwest Lime-Cilantro Chicken Bowl with Charred Poblanos and Corn
Enjoy a vibrant bowl bursting with the smoky char of green poblanos, sweet corn kernels, and tender lime-cilantro grilled chicken, all served over a bed of hearty brown rice with a boost of black beans. This Southwest inspired bowl is refreshing, satisfying, and perfectly balanced with a citrus kick.
INGREDIENTS
5 ounces Chicken Breast
1 medium Poblano Pepper
1/2 cup Corn Kernels
1/4 cup Black Beans
1/2 cup Brown Rice
1 tablespoon Lime Juice
2 tablespoons Fresh Cilantro
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your grill or a grill pan over medium-high heat.
In a small bowl, mix the lime juice, chopped cilantro, olive oil, salt, and pepper to create a marinade.
Coat the chicken breast with the marinade and let it sit for at least 15 minutes.
Grill the marinated chicken for about 5-6 minutes per side or until fully cooked and nicely charred.
While the chicken is grilling, char the poblano pepper either on the grill or over an open flame until the skin is blistered. Place it in a covered bowl or plastic bag to steam, then peel off the charred skin and slice into strips.
Warm the corn kernels in a pan over medium heat until just tender, adding a pinch of salt if desired.
Heat the black beans gently in a small pan until warm. If using pre-cooked or canned, rinse and warm them briefly.
Prepare the brown rice as per package instructions or have it ready if pre-cooked.
Slice the grilled chicken and assemble the bowl by placing rice at the base, topping it with chicken slices, charred poblano strips, corn, and black beans.
Drizzle any remaining lime-cilantro marinade over the bowl and garnish with extra chopped cilantro. Enjoy your vibrant Southwest bowl!