YOUR SOLIN GENERATED RECIPE
Crispy Chicken Taco Bowl with Fresh Pico and Creamy Avocado
Savor a vibrant bowl featuring oven-crisped taco-seasoned chicken, a zesty fresh pico de gallo, creamy avocado slices, and hearty black beans nestled over a bed of crisp lettuce. This bowl is a delightful balance of textures and flavors, with a satisfying crunch and a refreshing finish.
INGREDIENTS
4 oz Chicken Breast
1/4 cup cooked Black Beans
1/4 cup Panko Breadcrumbs
2 Tbsp Nonfat Greek Yogurt
1 serving Fresh Pico de Gallo
1/4 whole Avocado
1 cup Shredded Lettuce
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season it with your favorite taco spices (such as cumin, chili powder, garlic powder, and paprika).
Lightly coat the seasoned chicken breast with the panko breadcrumbs, pressing gently so they adhere.
Place the breaded chicken on a baking sheet lined with parchment paper or a lightly greased rack and bake for about 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
While the chicken bakes, prepare the fresh pico de gallo by dicing tomatoes, onions, and cilantro, then tossing with lime juice and a pinch of salt.
Once the chicken is done, slice or shred it as desired.
Assemble your bowl by layering the shredded lettuce first, add the crispy chicken pieces, then the black beans, followed by a generous spoonful of pico de gallo.
Top with avocado slices and drizzle with nonfat Greek yogurt for a creamy finish.
Serve immediately and enjoy the fresh, vibrant flavors!