Name: Grilled Chicken and Black Bean Rice Bowl with Pico and Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Brown Rice; 1/4 cup canned Black Beans; 1/2 cup sliced Bell Peppers; 2 tbsp diced Red Onion; 1/4 cup fresh Pico de Gallo; 2 tbsp non-fat Greek Yogurt; 1 tsp Olive Oil

Grilled Chicken and Black Bean Rice Bowl with Pico and Roasted Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Rice Bowl with Pico and Roasted Peppers

Grilled chicken breast and black beans served over brown rice with charred peppers and fresh pico de gallo, topped with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

42.7g

Fat

10g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1/4 cup canned Black Beans

1/2 cup sliced Bell Peppers

2 tbsp diced Red Onion

1/4 cup fresh Pico de Gallo

2 tbsp non-fat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and ground cumin.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with olive oil.
3
Grill the chicken for 5-7 minutes per side until fully cooked and internal temperature reaches 165°F.
4
In the same pan, toss the sliced bell peppers and onions until they are tender and show slight char marks.
5
In a small saucepan or microwave-safe bowl, warm the pre-cooked brown rice and black beans together.
6
Slice the grilled chicken into strips.
7
Place the rice and bean mixture into a bowl, then top with the grilled chicken and roasted vegetables.
8
Finish the bowl with fresh pico de gallo and a dollop of Greek yogurt as a healthy alternative to sour cream.