YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Chicken and Rice Bowl
Sautéed chicken breast and bell peppers tossed in a smoky chipotle glaze, served over fiber-rich brown rice with a bright squeeze of lime.
INGREDIENTS
5 oz boneless skinless chicken breast
0.5 cup cooked brown rice
0.25 cup black beans
1 tsp extra virgin olive oil
0.5 cup bell pepper
0.25 cup red onion
1 tbsp chipotle peppers in adobo sauce
1 tbsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.
Add the sliced bell peppers and red onions to the skillet, sautéing for another 3 to 4 minutes until they are tender-crisp.
Stir in the minced chipotle peppers and adobo sauce, tossing well to ensure the chicken and vegetables are thoroughly coated in the smoky glaze.
In a serving bowl, combine the warm cooked brown rice and rinsed black beans.
Top the rice and bean base with the chipotle chicken and vegetable mixture.
Finish the dish with a bright squeeze of lime juice and a sprinkle of freshly chopped cilantro.