YOUR SOLIN GENERATED RECIPE
Chicken Burrito Bowl with Cilantro-Lime Rice
Sautéed chicken breast seasoned with smoky spices served over zesty cilantro-lime rice with vibrant bell peppers and creamy avocado.
INGREDIENTS
4.5 oz Chicken breast
0.5 cup Cooked white basmati rice
0.25 cup Black beans
0.5 tbsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
0.13 whole Avocado
1 tbsp Fresh cilantro
1 tbsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
0.25 tsp Smoked paprika
PREPARATION
Season the chicken breast evenly with sea salt, black pepper, garlic powder, ground cumin, and smoked paprika.
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until the exterior is golden and the center is cooked through.
In a small mixing bowl, fold the lime juice and chopped cilantro into the warm cooked rice until fragrant and well combined.
Sauté the diced red bell pepper and red onion in the remaining pan juices for 3-4 minutes until they are tender yet crisp.
Transfer the chicken to a cutting board and slice into thin, uniform strips.
Construct the bowl by placing the cilantro-lime rice at the base, followed by the black beans, sautéed vegetables, and sliced chicken.
Finish the dish by topping with the creamy avocado slices and an optional extra squeeze of lime for brightness.