YOUR SOLIN GENERATED RECIPE
Cilantro-Lime Black Bean Bowl with Roasted Corn
Enjoy a vibrant bowl filled with tender grilled chicken, hearty black beans, sweet roasted corn, and fluffy quinoa, all tossed with a zesty cilantro-lime dressing. This bowl strikes the perfect balance of protein, carbs, and healthy fats, making it an ideal option for a satisfying and nourishing meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
0.75 cup cooked Black Beans
0.5 cup Roasted Corn
0.33 cup cooked Quinoa
0.25 Avocado
1 Lime
2 tbsp Fresh Cilantro
1 tsp Olive Oil
Seasonings (Salt, Pepper, Cumin)
PREPARATION
Preheat your oven to 400°F for roasting the corn.
Season the chicken breast with salt, pepper, and cumin. Grill or pan-sear over medium heat until thoroughly cooked, about 6-7 minutes per side. Allow to rest and then slice into strips.
On a baking sheet, toss fresh corn kernels with a drizzle of olive oil, salt, and pepper. Roast in the oven for 12-15 minutes until tender and slightly charred.
In a small bowl, prepare the cilantro-lime dressing by mixing the juice of one lime, olive oil, chopped cilantro, and a pinch of salt and pepper.
In a serving bowl, combine the cooked black beans, roasted corn, and cooked quinoa.
Top the bowl with sliced grilled chicken and gently fold in avocado chunks.
Drizzle the cilantro-lime dressing over the bowl and garnish with extra chopped cilantro if desired. Serve immediately.