YOUR SOLIN GENERATED RECIPE
Healthy Chicken and Black Bean Enchilada Bake with Roasted Vegetables
This hearty enchilada bake combines tender, roasted chicken breast and protein-packed black beans in a zesty tomato and enchilada sauce base, layered with vibrant roasted vegetables for a burst of flavor. The dish is both satisfying and nourishing, featuring a colorful medley of bell pepper, zucchini, and red onion roasted to perfection, making it an ideal meal for a balanced dinner.
INGREDIENTS
4 ounces Chicken Breast
0.5 cup Black Beans
0.5 cup Diced Tomatoes
1 medium Red Bell Pepper
0.25 cup Yellow Onion
0.25 cup Enchilada Sauce
0.5 cup Zucchini
0.25 cup Red Onion
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the red bell pepper, yellow onion, zucchini, and red onion into bite-sized pieces.
In a bowl, mix the black beans and diced tomatoes with the enchilada sauce.
Season the chicken breast with your preferred spices (such as cumin, chili powder, and a pinch of salt) and bake it in the oven for 20 minutes or until fully cooked.
While the chicken bakes, toss the chopped vegetables with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes.
Slice or shred the cooked chicken breast and combine it with the black bean and tomato mixture in a baking dish. Gently fold in the roasted vegetables.
Place the baking dish back in the oven for an additional 5-7 minutes to meld the flavors.
Remove from the oven, serve hot, and enjoy your balanced, protein-rich meal.