YOUR SOLIN GENERATED RECIPE
Smoky Southwest Chicken and Rice Bowl
Sautéed chicken breast and colorful bell peppers tossed in a smoky spice blend, served over fluffy brown rice and protein-rich black beans for a vibrant, satisfying meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.25 cup canned black beans
0.5 cup bell pepper
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.5 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tbsp lime juice
PREPARATION
Slice the chicken breast into bite-sized pieces and season thoroughly with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat until it begins to shimmer.
Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.
In the same skillet, add the diced bell peppers and red onions, sautéing until they are tender and slightly charred around the edges.
Stir in the cooked brown rice and rinsed black beans, tossing everything together until the mixture is fragrant and heated through.
Return the chicken to the skillet, drizzle with fresh lime juice, and garnish with chopped cilantro before serving warm.