Name: Chicken Taco Bowl with Corn Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp olive oil; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 cup cooked brown rice; 0.25 cup canned black beans; 0.5 cup frozen corn kernels; 2 tbsp red onion; 1 tbsp fresh cilantro; 1 tbsp lime juice; 0.25 whole avocado

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

YOUR SOLIN GENERATED RECIPE

Chicken Taco Bowl with Corn Salsa

Sautéed chicken breast seasoned with aromatic cumin served over fluffy brown rice with a zesty, crisp corn salsa and creamy avocado.

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NUTRITION

Protein

52.5g

Fat

18.7g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 cup cooked brown rice

0.25 cup canned black beans

0.5 cup frozen corn kernels

2 tbsp red onion

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 whole avocado

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and place them in a bowl.
2
Toss the chicken with ground cumin, garlic powder, onion powder, and sea salt until evenly coated.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
5
While the chicken cooks, prepare the corn salsa by combining the corn kernels, finely diced red onion, chopped cilantro, and lime juice in a small bowl.
6
Warm the cooked brown rice and black beans in a small pot or microwave until heated through.
7
Assemble the bowl by placing the rice and beans at the bottom, then top with the sautéed chicken.
8
Finish the bowl with the fresh corn salsa and sliced avocado.