YOUR SOLIN GENERATED RECIPE
Grilled Chipotle Chicken Rice Bowl with Fresh Black Bean and Corn Salsa
Savor the smoky kick of chipotle-marinated grilled chicken atop a bed of tender brown rice, accented with a vibrant black bean and corn salsa bursting with fresh red bell pepper, red onion, and zesty lime. This bowl is a perfect balance of spice, texture, and freshness—ideal for a nourishing meal any time of day.
INGREDIENTS
4 oz Chicken Breast (grilled)
0.5 cup cooked Brown Rice
0.25 cup Black Beans
0.25 cup Corn
0.25 medium Red Bell Pepper
0.125 small Red Onion
2 tbsp Fresh Cilantro
1 tbsp Lime Juice
1 tsp Chipotle Powder
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
In a small bowl, combine the chipotle powder, olive oil, a pinch of salt, and pepper. Rub this mixture over the chicken breast and let it marinate for at least 15 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and nicely charred. Once done, let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the salsa by combining black beans, corn, diced red bell pepper, finely chopped red onion, and fresh cilantro in a mixing bowl. Drizzle with lime juice, add a pinch of salt and pepper, and mix well.
Plate the dish by placing the brown rice at the base of the bowl. Arrange the sliced grilled chicken on top of the rice and spoon over a generous helping of the black bean and corn salsa.
Serve warm and enjoy your balanced, flavorful meal!