YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Chicken Taco Bowls
Sautéed chili-lime chicken served over fiber-rich brown rice and black beans with a vibrant, zesty crunch from fresh peppers and creamy avocado.
INGREDIENTS
5 oz chicken breast
0.25 cup brown rice
0.25 cup black beans
0.5 cup bell pepper
1 tsp olive oil
0.13 whole avocado
1 tbsp lime juice
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the chicken breast into thin strips and toss them in a small bowl with the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
Add the seasoned chicken strips to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add the sliced bell peppers to the skillet and cook for another 2 to 3 minutes until they are slightly softened but still retain a crisp texture.
In a serving bowl, layer the warm cooked brown rice and the rinsed black beans as the base.
Top the rice and beans with the sautéed chicken and peppers, then finish the bowl with the fresh avocado and a bright drizzle of lime juice.