YOUR SOLIN GENERATED RECIPE
Chicken Taco Bowl with Chipotle Crema
Sautéed spiced chicken breast served over a base of cauliflower rice and black beans, finished with a smoky and velvety chipotle Greek yogurt crema.
INGREDIENTS
4.5 oz Chicken breast
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Chili powder
0.25 tsp Cumin
1 cup Cauliflower rice
0.25 cup Cooked brown rice
0.25 cup Black beans
0.5 cup Bell peppers
0.25 whole Avocado
0.25 cup Nonfat Greek yogurt
1 tsp Chipotle peppers in adobo sauce
1 tsp Lime juice
PREPARATION
Slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, chili powder, and cumin.
Heat the olive oil in a large skillet over medium-high heat; add the chicken and sliced bell peppers, sautéing until the chicken is cooked through and the peppers are tender-crisp.
In a small mixing bowl, whisk together the nonfat Greek yogurt, minced chipotle peppers, and lime juice until the crema is smooth and combined.
In a separate pan or microwave-safe bowl, warm the cauliflower rice, cooked brown rice, and black beans until heated through.
Assemble the bowl by placing the rice and bean mixture at the base, then topping with the sautéed chicken and bell peppers.
Finish the bowl by adding the fresh avocado slices and drizzling the smoky chipotle crema over the top before serving.