Grilled Chicken and Black Bean Veggie Skillet

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

Grilled Chicken and Black Bean Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Veggie Skillet

Enjoy a vibrant skillet dinner featuring tender grilled chicken, hearty black beans, and colorful peppers tossed with zesty Mexican seasonings. This dish is light yet satisfying, with a delightful mix of textures and a hint of creamy avocado and melted cheese for an extra layer of flavor.

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NUTRITION

495kcal
Protein
42.3g
Fat
21.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Black Beans (cooked)

1/2 medium Bell Pepper

1/4 cup Red Onion, chopped

1/2 medium Tomato, diced

2 tsp Olive Oil

1 tbsp Shredded Cheddar Cheese

1/4 medium Avocado

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Grill the chicken for 5-6 minutes per side or until fully cooked, then slice into bite-sized pieces.

  • 4

    While the chicken grills, heat olive oil in a large skillet over medium heat.

  • 5

    Add the chopped red onion and bell pepper to the skillet and sauté until slightly softened, about 3-4 minutes.

  • 6

    Stir in the diced tomato and black beans; cook for an additional 2 minutes to warm through.

  • 7

    Add the grilled chicken slices to the skillet and toss everything together.

  • 8

    Finish by sprinkling shredded cheddar cheese over the top and adding avocado slices just before serving.

  • 9

    Serve immediately, and enjoy your flavorful, protein-packed Mexican-inspired veggie skillet.

Grilled Chicken and Black Bean Veggie Skillet

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

Grilled Chicken and Black Bean Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Veggie Skillet

Enjoy a vibrant skillet dinner featuring tender grilled chicken, hearty black beans, and colorful peppers tossed with zesty Mexican seasonings. This dish is light yet satisfying, with a delightful mix of textures and a hint of creamy avocado and melted cheese for an extra layer of flavor.

NUTRITION

495kcal
Protein
42.3g
Fat
21.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Black Beans (cooked)

1/2 medium Bell Pepper

1/4 cup Red Onion, chopped

1/2 medium Tomato, diced

2 tsp Olive Oil

1 tbsp Shredded Cheddar Cheese

1/4 medium Avocado

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Grill the chicken for 5-6 minutes per side or until fully cooked, then slice into bite-sized pieces.

  • 4

    While the chicken grills, heat olive oil in a large skillet over medium heat.

  • 5

    Add the chopped red onion and bell pepper to the skillet and sauté until slightly softened, about 3-4 minutes.

  • 6

    Stir in the diced tomato and black beans; cook for an additional 2 minutes to warm through.

  • 7

    Add the grilled chicken slices to the skillet and toss everything together.

  • 8

    Finish by sprinkling shredded cheddar cheese over the top and adding avocado slices just before serving.

  • 9

    Serve immediately, and enjoy your flavorful, protein-packed Mexican-inspired veggie skillet.