Name: Southwest Chicken Thigh and Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 1 tbsp taco seasoning; 0.5 tbsp extra virgin olive oil; 0.5 cup red bell pepper; 0.5 cup yellow onion; 0.5 cup canned black beans; 0.25 cup cooked jasmine rice; 2 tbsp salsa; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Southwest Chicken Thigh and Rice Bowl

Sautéed chicken thighs and crisp bell peppers seasoned with smoky spices, served over fluffy jasmine rice with protein-packed black beans and zesty salsa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.3g

Fat

19.1g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp taco seasoning

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup yellow onion

0.5 cup canned black beans

0.25 cup cooked jasmine rice

2 tbsp salsa

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the jasmine rice according to package instructions and set aside.
2
Dice the chicken thighs into bite-sized pieces and toss in a bowl with taco seasoning, sea salt, and black pepper.
3
Heat olive oil in a large skillet over medium-high heat.
4
Add the seasoned chicken to the skillet and sear until golden brown and cooked through, about 6 to 8 minutes.
5
Remove chicken from the pan and add the sliced bell peppers and onions, sautéing until they are tender-crisp and slightly charred.
6
Stir the black beans into the vegetable mixture just to warm them through.
7
Assemble the bowl by layering the cooked jasmine rice at the bottom, followed by the sautéed vegetables, beans, and chicken.
8
Top with fresh salsa before serving.