YOUR SOLIN GENERATED RECIPE
Spicy Chicken Burrito Bowl with Fresh Pico and Creamy Avocado
Enjoy a vibrant bowl featuring spicy grilled chicken, fluffy brown rice, hearty black beans, and a burst of freshness from homemade pico de gallo, all crowned with creamy avocado. This colorful dish is perfectly balanced to delight your taste buds while fueling your body.
INGREDIENTS
5 ounces Spicy Chicken Breast
1/2 cup Cooked Brown Rice
1/4 cup Black Beans
1/4 cup Pico de Gallo
1/4 medium Avocado
1 cup Mixed Greens
1 tablespoon Lime Juice
1 teaspoon Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
PREPARATION
Preheat your grill or stovetop grill pan over medium-high heat.
In a small bowl, combine olive oil, cumin, chili powder, and lime juice to create a marinade.
Coat the chicken breast evenly with the marinade. Let it rest for 10 minutes to absorb the flavors.
Grill the chicken for about 5-7 minutes per side or until fully cooked and juices run clear.
While the chicken is grilling, assemble the pico de gallo by mixing diced tomatoes, finely chopped onions, chopped cilantro, and a squeeze of lime juice.
Warm the cooked brown rice and rinse the black beans if using canned variety.
Slice the grilled chicken into strips.
In a bowl, layer the brown rice, black beans, and mixed greens. Top with the grilled chicken strips, fresh pico de gallo, and sliced avocado.
Finish by drizzling any remaining lime dressing over the bowl and serve immediately.