Spicy Ground Chicken Taco Bowl with Fresh Pico and Creamy Avocado

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

Spicy Ground Chicken Taco Bowl with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Ground Chicken Taco Bowl with Fresh Pico and Creamy Avocado

Experience a zesty bowl filled with spiced ground chicken, fresh pico de gallo bursting with ripe tomatoes and crisp onions, and a cool, creamy avocado slice atop a bed of light cauliflower rice and lettuce - perfect for a satisfying meal any time of day.

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NUTRITION

346kcal
Protein
38.3g
Fat
12.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Chicken

1 cup Cauliflower Rice

1 cup Romaine Lettuce

1/2 cup Pico de Gallo

1/4 medium Avocado

1/4 cup Black Beans

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the ground chicken.

  • 2

    Season the chicken with chili powder, cumin, salt, and pepper while cooking, breaking it apart into small pieces.

  • 3

    Cook until the chicken is fully browned and reaches an internal temperature of 165°F, about 6-8 minutes.

  • 4

    While the chicken cooks, prepare the base by placing cauliflower rice and chopped romaine lettuce in a bowl.

  • 5

    Top with the freshly made pico de gallo and gently mix in the black beans.

  • 6

    Once the chicken is done, spoon it over the salad base.

  • 7

    Add slices or chunks of avocado on top to finish off the bowl.

  • 8

    Drizzle with a squeeze of lime if desired and serve immediately.

Spicy Ground Chicken Taco Bowl with Fresh Pico and Creamy Avocado

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

Spicy Ground Chicken Taco Bowl with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Ground Chicken Taco Bowl with Fresh Pico and Creamy Avocado

Experience a zesty bowl filled with spiced ground chicken, fresh pico de gallo bursting with ripe tomatoes and crisp onions, and a cool, creamy avocado slice atop a bed of light cauliflower rice and lettuce - perfect for a satisfying meal any time of day.

NUTRITION

346kcal
Protein
38.3g
Fat
12.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Chicken

1 cup Cauliflower Rice

1 cup Romaine Lettuce

1/2 cup Pico de Gallo

1/4 medium Avocado

1/4 cup Black Beans

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the ground chicken.

  • 2

    Season the chicken with chili powder, cumin, salt, and pepper while cooking, breaking it apart into small pieces.

  • 3

    Cook until the chicken is fully browned and reaches an internal temperature of 165°F, about 6-8 minutes.

  • 4

    While the chicken cooks, prepare the base by placing cauliflower rice and chopped romaine lettuce in a bowl.

  • 5

    Top with the freshly made pico de gallo and gently mix in the black beans.

  • 6

    Once the chicken is done, spoon it over the salad base.

  • 7

    Add slices or chunks of avocado on top to finish off the bowl.

  • 8

    Drizzle with a squeeze of lime if desired and serve immediately.