YOUR SOLIN GENERATED RECIPE
Crispy Chicken Taco Bowls with Black Beans and Cilantro-Lime Rice
Savor the satisfying crunch of lightly breaded chicken nestled atop a vibrant bowl of cilantro-lime brown rice mixed with tender black beans. Finished with creamy avocado and a zesty salsa, this dinner bowl delivers a delightful blend of textures and flavors perfect for a balanced meal.
INGREDIENTS
3.5 oz Chicken Breast (≈100g)
1/4 cup Panko Breadcrumbs
1 large Egg White
1/3 cup Black Beans (cooked)
1.5 cups Brown Rice, prepared with cilantro and lime
1 tbsp Olive Oil
1/4 medium Avocado
1/4 cup Salsa
1 tbsp Fresh Lime Juice
2 tbsp Fresh Cilantro, chopped
Spices: Cumin, Paprika, Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a shallow bowl, whisk the egg white. In another dish, combine the panko breadcrumbs with a pinch of cumin, paprika, salt, and pepper.
Dip the chicken breast in the egg white, then coat evenly with the seasoned panko. Place the chicken on a baking sheet lined with parchment paper.
Bake the chicken for 15-18 minutes or until cooked through and lightly crispy. For extra crispiness, you may turn on the broiler for the last 2 minutes, watching carefully.
While the chicken bakes, prepare the cilantro-lime rice: In a small saucepan, warm the cooked brown rice; stir in 1 tbsp olive oil, fresh lime juice, and chopped cilantro. Adjust seasoning with salt and pepper.
Warm the black beans in a small pot over low heat, seasoning lightly if desired.
Assemble your bowl by layering the cilantro-lime rice at the bottom, then add the warmed black beans.
Slice the crispy chicken into strips and arrange over the rice and beans.
Top with salsa and diced avocado. Garnish with a little extra cilantro if desired.
Serve immediately and enjoy this flavorful, balanced dinner bowl.