Spicy Chicken Taco Bowl with Crispy Roasted Vegetables

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

Spicy Chicken Taco Bowl with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Taco Bowl with Crispy Roasted Vegetables

Enjoy a vibrant bowl featuring spice-rubbed chicken, hearty black beans, and a colorful medley of roasted vegetables atop a bed of cauliflower rice. Topped with fresh avocado and a zesty salsa, this dish delivers a satisfying blend of textures and bold flavors that's both nutritious and delicious.

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NUTRITION

412kcal
Protein
44.1g
Fat
14.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Black Beans (drained)

1 cup Cauliflower Rice

1/4 cup Red Bell Pepper (diced)

1/4 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1/4 medium Avocado (sliced)

2 tbsp Salsa

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the red bell pepper, zucchini, and red onion in a small bowl with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and lightly crispy.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of chili powder. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and nicely charred.

  • 5

    In a bowl, assemble the taco bowl by layering the cauliflower rice at the bottom. Top with sliced chicken, roasted vegetables, black beans, and drizzle with salsa.

  • 6

    Finish by adding avocado slices on top. Serve immediately and enjoy the blend of spices and textures.

Spicy Chicken Taco Bowl with Crispy Roasted Vegetables

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

Spicy Chicken Taco Bowl with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Taco Bowl with Crispy Roasted Vegetables

Enjoy a vibrant bowl featuring spice-rubbed chicken, hearty black beans, and a colorful medley of roasted vegetables atop a bed of cauliflower rice. Topped with fresh avocado and a zesty salsa, this dish delivers a satisfying blend of textures and bold flavors that's both nutritious and delicious.

NUTRITION

412kcal
Protein
44.1g
Fat
14.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Black Beans (drained)

1 cup Cauliflower Rice

1/4 cup Red Bell Pepper (diced)

1/4 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1/4 medium Avocado (sliced)

2 tbsp Salsa

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the red bell pepper, zucchini, and red onion in a small bowl with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes until they are tender and lightly crispy.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of chili powder. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and nicely charred.

  • 5

    In a bowl, assemble the taco bowl by layering the cauliflower rice at the bottom. Top with sliced chicken, roasted vegetables, black beans, and drizzle with salsa.

  • 6

    Finish by adding avocado slices on top. Serve immediately and enjoy the blend of spices and textures.