YOUR SOLIN GENERATED RECIPE
Spicy Mexican Chicken and Rice Bowl
Pan-seared chicken breast seasoned with zesty spices served over a bed of hearty brown rice and black beans, finished with a vibrant splash of tangy lime juice.
INGREDIENTS
8 oz chicken breast
0.75 cup cooked brown rice
0.5 cup black beans
0.5 cup corn kernels
0.5 tbsp extra virgin olive oil
0.25 cup red onion
0.5 cup bell pepper
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh cilantro
1 tbsp lime juice
2 tbsp salsa verde
PREPARATION
Dice the chicken breast into 1-inch cubes and toss in a small bowl with the chili powder, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the seasoned chicken cubes to the skillet and sauté for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add the diced red onion, sliced bell pepper, and corn kernels to the skillet with the chicken, and continue to sauté for 4 minutes until the vegetables are tender-crisp.
Stir in the black beans and cook for an additional 1-2 minutes until they are heated through.
Place the warm cooked brown rice into a large serving bowl and top it with the chicken and vegetable mixture.
Drizzle the entire bowl with lime juice and salsa verde, then garnish with fresh cilantro before serving.