YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Black Bean Rice Bowl with Poblano Peppers
Savor a light yet nourishing bowl featuring smoky grilled chicken, hearty black beans, and perfectly cooked brown rice, all accented by the mild heat of grilled poblano peppers and crisp romaine. A drizzle of olive oil unites these flavors for a balanced, satisfying lunch that hits your macro targets without compromising on taste.
INGREDIENTS
4 oz Chicken Breast
1/4 cup cooked Black Beans
1/3 cup cooked Brown Rice
1 medium Poblano Pepper
1 cup shredded Romaine Lettuce
1 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast generously with salt, pepper, and a dash of cumin for added warmth. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.
Meanwhile, slice the poblano pepper in half, remove seeds, and lightly brush with olive oil. Grill the pepper halves for about 4-5 minutes per side until the skin is charred and tender, then dice into bite-sized pieces.
In a serving bowl, combine the cooked brown rice and black beans.
Slice the grilled chicken into strips and layer over the rice and bean base.
Top with the diced grilled poblano pepper and a generous handful of shredded romaine lettuce.
Drizzle with a teaspoon of extra olive oil for extra flavor, and serve immediately.