Name: Grilled Chicken Taco Salad with Black Beans and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/3 cup Black Beans; 1/4 medium Avocado; 2 cups Romaine Lettuce; 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Lime Juice; 2 tbsp Pico de Gallo; 1/2 tsp Chili Powder

Grilled Chicken Taco Salad with Black Beans and Avocado

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Taco Salad with Black Beans and Avocado

Tender grilled chicken breast over a bed of crisp romaine with black beans and avocado, finished with a squeeze of lime and creamy cilantro-lime dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.8g

Fat

12.4g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/3 cup Black Beans

1/4 medium Avocado

2 cups Romaine Lettuce

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Pico de Gallo

1/2 tsp Chili Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with chili powder and a pinch of salt.
2
Heat olive oil in a grill pan or skillet over medium-high heat.
3
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken cooks, chop the romaine lettuce and halve the cherry tomatoes.
5
Rinse and drain the canned black beans thoroughly.
6
Slice the avocado into thin wedges.
7
Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.
8
Assemble the salad by placing the romaine in a large bowl and topping it with tomatoes, black beans, and chicken.
9
Garnish with avocado slices and pico de gallo.
10
Drizzle with fresh lime juice just before serving.