Name: Grilled Chicken Taco Bowl with Black Beans and Fresh Pico de Gallo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Grilled Chicken Breast; 0.5 cup Canned Black Beans; 2 cups Chopped Romaine Lettuce; 0.25 Avocado, sliced; 0.25 cup Fresh Pico de Gallo; 1 tsp Extra Virgin Olive Oil

Grilled Chicken Taco Bowl with Black Beans and Fresh Pico de Gallo

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 Bowl with Black Beans and Fresh Pico de Gallo

Grilled chicken breast seasoned with cumin and chili, served over crisp romaine with black beans and zesty pico de gallo, finished with a squeeze of lime and creamy avocado.

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NUTRITION

Protein

40.8g

Fat

13.9g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

0.5 cup Canned Black Beans

2 cups Chopped Romaine Lettuce

0.25 Avocado, sliced

0.25 cup Fresh Pico de Gallo

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Season the chicken breast with cumin, chili powder, and a pinch of sea salt.
2
Heat the olive oil in a grill pan or cast-iron skillet over medium-high heat.
3
Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and it has a nice char.
4
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
5
Rinse and drain the black beans thoroughly to remove excess sodium.
6
Place the chopped romaine lettuce in a large bowl as the base.
7
Arrange the sliced chicken, black beans, and pico de gallo over the lettuce.
8
Top with the sliced avocado and a fresh squeeze of lime juice for brightness.