YOUR SOLIN GENERATED RECIPE
Roasted Chicken Burrito Bowl with Fresh Pico and Creamy Avocado
Enjoy a satisfying bowl featuring tender roasted chicken breast atop a bed of hearty brown rice, complemented by nutrient-rich black beans, zesty fresh pico, and a drizzle of creamy avocado. This bowl bursts with vibrant flavors and textures, making it a wholesome option for any meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Brown Rice
1/4 cup cooked Black Beans
1/4 medium Avocado
1 serving Fresh Pico de Gallo
1 tsp Olive Oil
Spices (Cumin, Garlic Powder, Salt, & Pepper) to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with cumin, garlic powder, salt, and pepper. Drizzle with half the olive oil.
Roast the chicken in the oven for 20-25 minutes or until fully cooked. Once done, let it rest and then slice or shred it.
Prepare the brown rice as per package instructions if not already cooked.
In a small bowl, combine diced tomatoes, a finely chopped small amount of red onion, and chopped cilantro with a squeeze of lime to make your pico de gallo.
In a serving bowl, layer the brown rice, black beans, roasted chicken, and fresh pico de gallo.
Top with sliced avocado and finish with a drizzle of the remaining olive oil.
Enjoy your balanced and flavorful burrito bowl!