YOUR SOLIN GENERATED RECIPE
Chicken Burrito Bowl with Cilantro-Lime Rice
Pan-seared spiced chicken served over zesty cilantro-lime rice with creamy avocado and fiber-rich black beans for a vibrant and satisfying meal.
INGREDIENTS
4.5 oz Chicken breast
0.5 cup Cooked white basmati rice
0.25 cup Canned black beans
0.5 cup Red bell pepper
0.25 cup Red onion
0.25 whole Avocado
1 tsp Olive oil
1 tbsp Fresh cilantro
1 tbsp Lime juice
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the chicken breast into bite-sized strips and season with chili powder, cumin, garlic powder, salt, and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes until golden and cooked through.
Toss in the sliced red bell peppers and onions, sautéing for an additional 3 minutes until tender-crisp.
In a small bowl, fluff the warm cooked rice and stir in the fresh cilantro and lime juice.
Rinse and drain the black beans, then warm them briefly in the skillet or microwave.
Assemble the bowl by layering the cilantro-lime rice at the base, followed by the chicken and veggie mixture and black beans.
Top with fresh avocado slices and serve immediately.