YOUR SOLIN GENERATED RECIPE
Fajita Veggie Rice Bowl with Guacamole
Sautéed chicken and crisp fajita vegetables served over a bed of brown rice and black beans, topped with creamy guacamole and zesty salsa for a vibrant finish.
INGREDIENTS
5 oz Chicken breast
0.25 cup Cooked brown rice
0.25 cup Black beans
0.5 cup Red bell pepper
0.25 cup Red onion
0.25 cup Frozen corn
0.25 cup Cherry tomatoes
0.13 whole Avocado
2 tbsp Salsa
1 tsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lime juice
PREPARATION
Slice the chicken breast into thin strips and toss in a small bowl with the chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté for 5-6 minutes until cooked through and slightly browned.
Add the sliced bell peppers and red onions to the skillet, cooking for another 3-4 minutes until the vegetables are tender-crisp.
In a small saucepan or microwave-safe bowl, lightly warm the cooked brown rice, black beans, and corn.
Mash the avocado in a small bowl with the lime juice to create a quick guacamole.
Assemble the bowl by layering the rice and beans at the bottom, followed by the sautéed chicken and fajita vegetables.
Top the bowl with halved cherry tomatoes, the fresh guacamole, and salsa before serving.