YOUR SOLIN GENERATED RECIPE
Spicy Chipotle Chicken and Black Bean Bowls
Sautéed chicken breast and black beans simmered in a smoky chipotle sauce, served over brown rice with crisp bell peppers and creamy avocado.
INGREDIENTS
5 oz Chicken breast
0.5 cup Black beans
0.25 cup Brown rice
1 tsp Olive oil
1 tbsp Chipotle peppers in adobo
0.5 cup Red bell pepper
0.25 cup Red onion
0.13 whole Avocado
1 tbsp Fresh cilantro
1 tbsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Dice the chicken breast into one-inch pieces and season thoroughly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.
Add the sliced red bell pepper and red onion to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
Stir in the minced chipotle peppers in adobo and the rinsed black beans, tossing to coat the chicken and vegetables in the smoky sauce.
Pour the lime juice over the mixture and stir to combine, allowing it to simmer for 1 minute to meld the flavors.
Place the cooked brown rice into a serving bowl and top with the chipotle chicken and bean mixture.
Garnish the bowl with fresh avocado slices and a sprinkle of chopped cilantro before serving.