Chicken and Black Bean Skillet with Roasted Cabbage

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

Chicken and Black Bean Skillet with Roasted Cabbage

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Skillet with Roasted Cabbage

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

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NUTRITION

374kcal
Protein
44.5g
Fat
6.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounce chicken breast

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

0.5 cup red bell pepper

1 cup green cabbage

0.5 cup black beans

1 tbsp coconut aminos

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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 shredded cabbage to the hot pan, sautéing for 4-5 minutes until the cabbage is tender and develops 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.

Chicken and Black Bean Skillet with Roasted Cabbage

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

Chicken and Black Bean Skillet with Roasted Cabbage

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Skillet with Roasted Cabbage

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

NUTRITION

374kcal
Protein
44.5g
Fat
6.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounce chicken breast

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

0.5 cup red bell pepper

1 cup green cabbage

0.5 cup black beans

1 tbsp coconut aminos

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 shredded cabbage to the hot pan, sautéing for 4-5 minutes until the cabbage is tender and develops 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.