Name: Mexican Chicken and Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked brown rice; 0.25 cup Black beans; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.13 tsp Black pepper; 2 tbsp Fresh salsa; 1 tbsp Fresh cilantro; 0.5 whole Lime

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

YOUR SOLIN GENERATED RECIPE

Mexican Chicken and Rice Bowl

Tender chicken breast sautéed with smoky spices and crisp bell peppers, served over a bed of fluffy brown rice and black beans.

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NUTRITION

Protein

52.9g

Fat

11.7g

Carbs

54.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.25 cup Black beans

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.13 tsp Black pepper

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

0.5 whole Lime

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the seasoned chicken to the skillet and sauté for 5-7 minutes until browned and fully cooked through.
4
Add the sliced bell peppers and red onions to the skillet with the chicken, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
5
In a small saucepan or microwave-safe bowl, gently warm the cooked brown rice and the rinsed black beans.
6
Assemble the bowl by placing the rice and beans at the base and topping them with the sautéed chicken and vegetable mixture.
7
Finish the bowl with a garnish of fresh salsa, chopped cilantro, and a squeeze of fresh lime juice before serving.