YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Kidney Bean Rice Bowl with Fresh Tomato Salsa
Char-grilled chicken breast served over fluffy brown rice and protein-rich kidney beans, topped with a zesty tomato salsa and creamy sliced avocado.
INGREDIENTS
105g Chicken Breast
60g Canned Kidney Beans (rinsed)
150g Cooked Brown Rice
60g Avocado
80g Roma Tomato
20g Red Onion
15g Lime Juice
5g Extra Virgin Olive Oil
Fresh Cilantro
PREPARATION
Season the chicken breast with a pinch of salt, black pepper, and optional dried cumin.
Heat the olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken is grilling, finely dice the tomato and red onion.
In a small bowl, toss the diced tomato and onion with lime juice and chopped fresh cilantro to create the salsa.
Warm the cooked brown rice and the rinsed kidney beans together in a saucepan or microwave until heated through.
Slice the grilled chicken into thin strips.
Assemble the bowl by layering the rice and bean mixture at the bottom, followed by the sliced chicken.
Top the bowl with the fresh tomato salsa and the sliced avocado to serve.