Name: Chipotle Chicken and Corn Salad Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup corn kernels; 0.13 cup black beans; 2 cups romaine lettuce; 0.13 whole avocado; 0.25 tbsp olive oil; 1 tbsp lime juice; 1 tsp chipotle powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro; 2 tbsp red onion

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

YOUR SOLIN GENERATED RECIPE

Chipotle Chicken and Corn Salad Bowl

Zesty grilled chicken breast served over crisp romaine with charred corn and creamy avocado for a vibrant, smoky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.4g

Fat

13.8g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup corn kernels

0.13 cup black beans

2 cups romaine lettuce

0.13 whole avocado

0.25 tbsp olive oil

1 tbsp lime juice

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

2 tbsp red onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly on both sides with chipotle powder, sea salt, and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.
5
In the same skillet, add the corn kernels and cook for 3-4 minutes until they begin to char slightly.
6
Finely chop the romaine lettuce and place it in a large serving bowl.
7
Rinse and drain the black beans, then add them to the bowl along with the charred corn and diced red onion.
8
Top the salad with the sliced chicken and fresh avocado slices.
9
Drizzle the entire bowl with lime juice and garnish with fresh chopped cilantro before serving.