Name: Chicken and Black Bean Skillet with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounce chicken breast; 2 tbsp black beans; 0.5 cup red bell pepper; 0.5 cup zucchini; 0 tsp extra virgin olive oil; 1 tbsp coconut aminos; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Chicken and Black Bean Skillet with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Skillet with Roasted Vegetables

Sautéed chicken breast and earthy black beans tossed with tender charred vegetables in a savory, umami-rich coconut aminos glaze.

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NUTRITION

Protein

53.9g

Fat

7.0g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounce chicken breast

2 tbsp black beans

0.5 cup red bell pepper

0.5 cup zucchini

0 tsp extra virgin olive oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken breast dry with a paper towel and cut into uniform 1-inch cubes.
2
Season the chicken pieces evenly with the garlic powder, smoked paprika, sea salt, and black pepper.
3
Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.
4
Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.
5
Transfer the cooked chicken to a plate and return the skillet to the heat.
6
Add the diced bell peppers and sliced zucchini to the hot pan, sautéing for 4-5 minutes until they are tender and develop a charred, roasted exterior.
7
Stir the rinsed black beans and the cooked chicken back into the skillet with the vegetables.
8
Pour the coconut aminos over the mixture and toss constantly for 1 minute until the sauce creates a glossy, savory glaze.