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 vibrant bowl featuring tender grilled chicken, creamy black beans, fluffy quinoa, and sweet roasted corn, all elevated by a zesty cilantro-lime dressing. This colorful dish offers a satisfying blend of textures and flavors that will energize your day.

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NUTRITION

616kcal
Protein
40.5g
Fat
19.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Black Beans

1/2 cup cooked Quinoa

1/2 cup Roasted Corn

1/4 medium Avocado

2 tbsp Cilantro

1 tbsp Lime Juice

1 tsp Olive Oil

1/4 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the corn if using fresh corn (or heat pre-cooked frozen corn).

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of garlic powder. Grill or pan-sear over medium-high heat until fully cooked, about 6-7 minutes per side, then slice into bite-sized pieces.

  • 3

    Prepare the quinoa according to package instructions, then fluff with a fork.

  • 4

    If using fresh corn, toss corn kernels with olive oil, salt, and pepper, and roast in the oven for about 10 minutes until slightly charred. If using frozen, warm them in a pan with a drizzle of olive oil.

  • 5

    In a bowl, combine black beans, roasted corn, cooked quinoa, and sliced chicken.

  • 6

    Add diced avocado and chopped cilantro.

  • 7

    Drizzle lime juice and a tiny bit more olive oil over the mixture. Toss gently to combine all flavors.

  • 8

    Taste and adjust seasoning with extra salt, pepper, or garlic powder if desired before serving.

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 vibrant bowl featuring tender grilled chicken, creamy black beans, fluffy quinoa, and sweet roasted corn, all elevated by a zesty cilantro-lime dressing. This colorful dish offers a satisfying blend of textures and flavors that will energize your day.

NUTRITION

616kcal
Protein
40.5g
Fat
19.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Black Beans

1/2 cup cooked Quinoa

1/2 cup Roasted Corn

1/4 medium Avocado

2 tbsp Cilantro

1 tbsp Lime Juice

1 tsp Olive Oil

1/4 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the corn if using fresh corn (or heat pre-cooked frozen corn).

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of garlic powder. Grill or pan-sear over medium-high heat until fully cooked, about 6-7 minutes per side, then slice into bite-sized pieces.

  • 3

    Prepare the quinoa according to package instructions, then fluff with a fork.

  • 4

    If using fresh corn, toss corn kernels with olive oil, salt, and pepper, and roast in the oven for about 10 minutes until slightly charred. If using frozen, warm them in a pan with a drizzle of olive oil.

  • 5

    In a bowl, combine black beans, roasted corn, cooked quinoa, and sliced chicken.

  • 6

    Add diced avocado and chopped cilantro.

  • 7

    Drizzle lime juice and a tiny bit more olive oil over the mixture. Toss gently to combine all flavors.

  • 8

    Taste and adjust seasoning with extra salt, pepper, or garlic powder if desired before serving.