Name: El Arroyo Salsa Verde Chicken Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked quinoa; 0.5 cup mild salsa; 0.5 cup bell peppers; 0.25 cup red onion; 0.25 whole avocado; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 1 tsp lime juice

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

YOUR SOLIN GENERATED RECIPE

El Arroyo Salsa Verde Chicken Bowls

Sautéed chicken breast and colorful bell peppers simmered in a vibrant mild salsa, served over fluffy quinoa with creamy avocado slices.

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NUTRITION

Protein

43.8g

Fat

18.3g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

0.5 cup mild salsa

0.5 cup bell peppers

0.25 cup red onion

0.25 whole avocado

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

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PREPARATION

1
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
2
Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.
3
Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.
4
Add the sliced bell peppers and red onion to the skillet, sautéing for 3-4 minutes until they are tender-crisp.
5
Pour the mild salsa over the chicken and vegetables, stirring to coat, and simmer for 2 minutes until the sauce is heated through.
6
Place the warm cooked quinoa into a serving bowl and top with the salsa chicken and vegetable mixture.
7
Garnish the bowl with fresh avocado slices, a sprinkle of cilantro, and a squeeze of lime juice before serving.