Name: Zesty Mexican Quinoa with Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup quinoa; 0.5 cup black beans; 0.5 tbsp extra virgin olive oil; 0.5 cup red bell pepper; 0.25 cup red onion; 1 tbsp lime juice; 2 tbsp cilantro; 0.5 tsp cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Zesty Mexican Quinoa with Black Beans

Sautéed chicken and black beans tossed with fluffy quinoa and vibrant bell peppers in a zesty lime-cilantro dressing.

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NUTRITION

Protein

46.8g

Fat

13.6g

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup quinoa

0.5 cup black beans

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp lime juice

2 tbsp cilantro

0.5 tsp cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rinse the quinoa and combine with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes until fluffy.
2
Dice the chicken breast into bite-sized pieces and season with half of the cumin, chili powder, salt, and pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-7 minutes.
4
Add the diced red onion and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
5
Stir in the rinsed black beans, cooked quinoa, remaining spices, and lime juice, tossing everything until heated through.
6
Remove from heat and garnish with fresh chopped cilantro before serving warm.