Crispy Chicken Taco Bowl with Black Beans and Shredded Romaine

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

Crispy Chicken Taco Bowl with Black Beans and Shredded Romaine

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Taco Bowl with Black Beans and Shredded Romaine

Enjoy a vibrant bowl featuring crispy chicken tossed with a light, crunchy coating, nestled on a bed of shredded romaine and black beans, with a hint of rice and fresh salsa. This balanced lunch packs bold flavors and a satisfying crunch in every bite.

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NUTRITION

407kcal
Protein
44.3g
Fat
8.2g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Crispy Chicken Breast (~156g)

1/2 cup cooked Black Beans (~130g)

2 cups Shredded Romaine Lettuce (~85g)

1/4 cup cooked Brown Rice (~45g)

2 tbsp Fresh Tomato Salsa (~30g)

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Prepare the chicken by lightly coating the 5.5 oz chicken breast with your favorite low-calorie crispy coating mix or a blend of whole wheat breadcrumbs and spices.

  • 3

    Place the chicken on the baking sheet and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crisp.

  • 4

    While the chicken bakes, warm the black beans in a small saucepan over medium heat, and gently stir in a pinch of salt and cumin if desired.

  • 5

    Prepare the bowl by layering 2 cups of shredded romaine lettuce, then adding 1/4 cup of cooked brown rice evenly over the top.

  • 6

    Once the chicken is done, slice or shred it and place it on the bowl, followed by the warmed black beans.

  • 7

    Top with 2 tablespoons of fresh tomato salsa and garnish with 1 tablespoon of chopped cilantro.

  • 8

    Serve immediately and enjoy this balanced, flavor-packed taco bowl.

Crispy Chicken Taco Bowl with Black Beans and Shredded Romaine

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

Crispy Chicken Taco Bowl with Black Beans and Shredded Romaine

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Taco Bowl with Black Beans and Shredded Romaine

Enjoy a vibrant bowl featuring crispy chicken tossed with a light, crunchy coating, nestled on a bed of shredded romaine and black beans, with a hint of rice and fresh salsa. This balanced lunch packs bold flavors and a satisfying crunch in every bite.

NUTRITION

407kcal
Protein
44.3g
Fat
8.2g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Crispy Chicken Breast (~156g)

1/2 cup cooked Black Beans (~130g)

2 cups Shredded Romaine Lettuce (~85g)

1/4 cup cooked Brown Rice (~45g)

2 tbsp Fresh Tomato Salsa (~30g)

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Prepare the chicken by lightly coating the 5.5 oz chicken breast with your favorite low-calorie crispy coating mix or a blend of whole wheat breadcrumbs and spices.

  • 3

    Place the chicken on the baking sheet and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crisp.

  • 4

    While the chicken bakes, warm the black beans in a small saucepan over medium heat, and gently stir in a pinch of salt and cumin if desired.

  • 5

    Prepare the bowl by layering 2 cups of shredded romaine lettuce, then adding 1/4 cup of cooked brown rice evenly over the top.

  • 6

    Once the chicken is done, slice or shred it and place it on the bowl, followed by the warmed black beans.

  • 7

    Top with 2 tablespoons of fresh tomato salsa and garnish with 1 tablespoon of chopped cilantro.

  • 8

    Serve immediately and enjoy this balanced, flavor-packed taco bowl.