Name: Pan-Seared Chicken with Roasted Corn Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup corn kernels; 0.25 cup black beans; 0.25 whole avocado; 0.5 tbsp olive oil; 0.25 cup red bell pepper; 0.25 cup red onion; 1 tbsp lime juice; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 0.25 tsp garlic powder

Pan-Seared Chicken with Roasted Corn Salsa

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Corn Salsa

Pan-seared chicken breast served with a charred corn and black bean salsa, topped with creamy avocado for a vibrant and zesty finish.

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NUTRITION

Protein

56.6g

Fat

20.8g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup corn kernels

0.25 cup black beans

0.25 whole avocado

0.5 tbsp olive oil

0.25 cup red bell pepper

0.25 cup red onion

1 tbsp lime juice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

0.25 tsp garlic powder

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and chili powder.
2
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until golden brown and cooked through.
3
In a separate small pan over high heat, toast the corn kernels and diced red bell pepper for 3 to 5 minutes until they develop a smoky char.
4
In a medium bowl, toss the charred corn and peppers with the black beans, diced red onion, lime juice, and chopped cilantro.
5
Slice the chicken breast against the grain and serve it topped with the roasted corn salsa and fresh avocado slices.