YOUR SOLIN GENERATED RECIPE
Sautéed chicken and vibrant bell peppers seasoned with smoky spices, served over fluffy brown rice for a satisfying bowl with a zesty lime finish.
INGREDIENTS
5 oz chicken breast
2 tsp olive oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup bell peppers
0.25 cup red onion
0.33 cup cooked brown rice
0.25 cup black beans
2 tbsp plain Greek yogurt
2 tbsp salsa
0.5 whole lime
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides evenly with the chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.
Transfer the chicken to a clean cutting board to rest for 5 minutes to lock in the juices, then slice into thin strips.
In the same skillet, add the sliced bell peppers and red onion, sautéing for 3-4 minutes until they are tender-crisp and slightly caramelized.
Warm the cooked brown rice and rinsed black beans in a small saucepan or microwave until steaming and hot.
Assemble the bowl by layering the fluffy brown rice and black beans at the base, then topping with the sautéed vegetables and sliced chicken.
Finish the bowl with a dollop of plain Greek yogurt, fresh salsa, and a bright squeeze of lime juice before serving.