YOUR SOLIN GENERATED RECIPE
Tender Chili-Lime Chicken and Black Bean Bowls
Sautéed chicken breast and earthy black beans tossed in a zesty chili-lime glaze, served over a bed of crisp bell peppers and topped with creamy avocado.
INGREDIENTS
5 oz chicken breast
0.5 cup black beans
1 tsp olive oil
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup red onion
1 tbsp lime juice
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.13 whole avocado
PREPARATION
Dice the chicken breast into small, even bite-sized pieces and slice the bell peppers and red onion into thin strips.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally until they are golden brown and cooked through.
Add the sliced red bell pepper, green bell pepper, and red onion to the skillet, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.
Rinse and drain the black beans, then add them to the skillet along with the lime juice, chili powder, cumin, sea salt, and black pepper.
Stir everything together well and cook for another 2 minutes to allow the flavors to meld and the beans to heat through.
Transfer the mixture to a serving bowl and top with the fresh avocado slices before serving warm.