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 zesty and colorful bowl featuring protein-packed grilled chicken, hearty black beans, sweet roasted corn, fluffy quinoa, and creamy avocado, all tossed in a vibrant cilantro-lime dressing. This balanced meal delights with a mix of textures and refreshing flavors that make it perfect for lunch or dinner.

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NUTRITION

555kcal
Protein
41.7g
Fat
17.8g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Black Beans

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

1/4 medium Avocado

2 tbsp Fresh Cilantro, chopped

2 tbsp Lime Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare the roasted corn by placing corn kernels on a baking sheet, drizzling with a small amount of olive oil, and seasoning lightly with salt and pepper. Roast for about 10-12 minutes or until slightly charred.

  • 2

    While the corn roasts, grill the chicken breast. Season with salt and pepper and cook on a grill or skillet over medium-high heat until the internal temperature reaches 165°F, about 5-7 minutes per side. Once cooked, let it rest and then slice into strips.

  • 3

    In a small bowl, whisk together lime juice, olive oil, chopped cilantro, salt, and pepper to create the cilantro-lime dressing.

  • 4

    Assemble the bowl by layering the cooked quinoa, black beans, roasted corn, sliced chicken, and diced avocado.

  • 5

    Drizzle the cilantro-lime dressing evenly over the bowl. Garnish with additional chopped cilantro if desired, and serve immediately.

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 zesty and colorful bowl featuring protein-packed grilled chicken, hearty black beans, sweet roasted corn, fluffy quinoa, and creamy avocado, all tossed in a vibrant cilantro-lime dressing. This balanced meal delights with a mix of textures and refreshing flavors that make it perfect for lunch or dinner.

NUTRITION

555kcal
Protein
41.7g
Fat
17.8g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Black Beans

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

1/4 medium Avocado

2 tbsp Fresh Cilantro, chopped

2 tbsp Lime Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare the roasted corn by placing corn kernels on a baking sheet, drizzling with a small amount of olive oil, and seasoning lightly with salt and pepper. Roast for about 10-12 minutes or until slightly charred.

  • 2

    While the corn roasts, grill the chicken breast. Season with salt and pepper and cook on a grill or skillet over medium-high heat until the internal temperature reaches 165°F, about 5-7 minutes per side. Once cooked, let it rest and then slice into strips.

  • 3

    In a small bowl, whisk together lime juice, olive oil, chopped cilantro, salt, and pepper to create the cilantro-lime dressing.

  • 4

    Assemble the bowl by layering the cooked quinoa, black beans, roasted corn, sliced chicken, and diced avocado.

  • 5

    Drizzle the cilantro-lime dressing evenly over the bowl. Garnish with additional chopped cilantro if desired, and serve immediately.