Crispy Bell Pepper Nachos with Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Bell Pepper Nachos with Guacamole

YOUR SOLIN GENERATED RECIPE

Crispy Bell Pepper Nachos with Guacamole

Enjoy a vibrant twist on traditional nachos where crisp red bell peppers replace chips, paired with hearty black beans and tender grilled chicken for protein. Topped with a creamy, zesty guacamole bursting with fresh avocado, lime, and cilantro, this dish is a colorful, nutritious, and satisfying meal.

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NUTRITION

526kcal
Protein
37.7g
Fat
24.3g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers (~300g)

½ cup Black Beans (~130g)

3 oz Grilled Chicken Breast (~85g)

1 Avocado (~136g)

Juice of 1 Lime (~44g)

2 tbsp Fresh Cilantro

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the grilled chicken breast if not already prepared. Slice the chicken into bite-sized strips.

  • 2

    Wash and core the red bell peppers. Slice them into thick, chip-like strips by cutting them lengthwise and removing the membranes and seeds.

  • 3

    Rinse and drain the black beans.

  • 4

    To prepare the guacamole, peel and pit the avocado, then mash it in a bowl. Stir in the lime juice and freshly chopped cilantro. Season with salt and pepper to taste.

  • 5

    Arrange the red bell pepper slices on a serving plate. Top with the black beans and sliced grilled chicken.

  • 6

    Dollop the freshly made guacamole over the nachos or serve on the side as a dip.

  • 7

    Enjoy immediately for a crisp and fresh texture in every bite.

Crispy Bell Pepper Nachos with Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Bell Pepper Nachos with Guacamole

YOUR SOLIN GENERATED RECIPE

Crispy Bell Pepper Nachos with Guacamole

Enjoy a vibrant twist on traditional nachos where crisp red bell peppers replace chips, paired with hearty black beans and tender grilled chicken for protein. Topped with a creamy, zesty guacamole bursting with fresh avocado, lime, and cilantro, this dish is a colorful, nutritious, and satisfying meal.

NUTRITION

526kcal
Protein
37.7g
Fat
24.3g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2 large Red Bell Peppers (~300g)

½ cup Black Beans (~130g)

3 oz Grilled Chicken Breast (~85g)

1 Avocado (~136g)

Juice of 1 Lime (~44g)

2 tbsp Fresh Cilantro

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the grilled chicken breast if not already prepared. Slice the chicken into bite-sized strips.

  • 2

    Wash and core the red bell peppers. Slice them into thick, chip-like strips by cutting them lengthwise and removing the membranes and seeds.

  • 3

    Rinse and drain the black beans.

  • 4

    To prepare the guacamole, peel and pit the avocado, then mash it in a bowl. Stir in the lime juice and freshly chopped cilantro. Season with salt and pepper to taste.

  • 5

    Arrange the red bell pepper slices on a serving plate. Top with the black beans and sliced grilled chicken.

  • 6

    Dollop the freshly made guacamole over the nachos or serve on the side as a dip.

  • 7

    Enjoy immediately for a crisp and fresh texture in every bite.