YOUR SOLIN GENERATED RECIPE
Crispy Chicken Taco Bowls with Roasted Sweet Potatoes
Enjoy a vibrant bowl featuring crispy, spiced chicken, perfectly roasted sweet potatoes, hearty black beans, and a burst of fresh avocado. This dish is elevated by a light almond flour crust that adds crunch without overpowering the natural flavors, making it a balanced and satisfying meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg
1/2 cup diced Sweet Potato
1/4 cup Black Beans
1/4 medium Avocado
1 cup shredded Romaine Lettuce
1 medium Tomato, diced
1 tsp Taco Seasoning
PREPARATION
Preheat your oven to 425°F. Toss the diced sweet potatoes in a light drizzle of olive oil (optional, not listed in macro breakdown) and a pinch of salt, then spread them on a baking sheet. Roast for about 20-25 minutes or until tender and slightly crispy.
Meanwhile, pound the chicken breast slightly to ensure even cooking. In a small bowl, whisk together the almond flour, egg, and taco seasoning until you have a smooth coating mixture.
Dip the chicken into the almond flour mixture, ensuring an even coating on both sides.
Heat a non-stick skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden and fully cooked inside.
While the chicken rests for a few minutes, warm the black beans in a small saucepan or microwave and dice the tomato, and shred the romaine lettuce for assembling.
Slice the chicken into bite-sized pieces. In a bowl, layer the shredded lettuce, roasted sweet potatoes, black beans, diced tomato, and chicken slices.
Top with slices of avocado and a light sprinkle of additional taco seasoning if desired, then serve immediately.