YOUR SOLIN GENERATED RECIPE
Spicy Chipotle Chicken and Black Bean Bowls
Sautéed chipotle-marinated chicken breast served over a bed of fiber-rich black beans and brown rice with a vibrant squeeze of lime.
INGREDIENTS
5 oz chicken breast
0.25 cup canned black beans
0.25 cup cooked brown rice
0.5 tbsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup red onion
1 tbsp chipotle peppers in adobo
1 tbsp fresh lime juice
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and garlic powder.
In a small bowl, mash the chipotle peppers in adobo into a paste and toss with the chicken to coat evenly.
Heat the extra virgin olive oil in a skillet over medium-high heat.
Add the diced red onion and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are slightly softened and fragrant.
Add the marinated chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly charred.
Rinse and drain the black beans, then add them to the skillet along with the cooked brown rice to warm through for 2 minutes.
Remove from heat and stir in the fresh lime juice and chopped cilantro.
Transfer the mixture to a bowl and serve immediately while hot.