Name: Chipotle Chicken and Corn Salsa 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 Corn kernels; 0.25 cup Black beans; 0.5 tbsp Extra virgin olive oil; 1 tsp Chipotle powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Red onion; 2 tbsp Fresh cilantro; 1 tbsp Lime juice; 0.25 cup Cherry tomatoes

Chipotle Chicken and Corn Salsa Rice Bowl

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

YOUR SOLIN GENERATED RECIPE

Chipotle Chicken and Corn Salsa Rice Bowl

Pan-seared chipotle chicken served over nutty brown rice with a zesty corn and black bean salsa that offers a vibrant crunch in every bite.

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NUTRITION

Protein

51.8g

Fat

13.9g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.25 cup Corn kernels

0.25 cup Black beans

0.5 tbsp Extra virgin olive oil

1 tsp Chipotle powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Red onion

2 tbsp Fresh cilantro

1 tbsp Lime juice

0.25 cup Cherry tomatoes

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PREPARATION

1
Pat the chicken breast dry and season both sides evenly with chipotle powder, sea salt, and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, prepare the salsa by combining the corn, black beans, finely diced red onion, chopped cilantro, halved cherry tomatoes, and lime juice in a small bowl.
4
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
5
Place the warm cooked brown rice in the bottom of a bowl and top with the sliced chipotle chicken and the fresh corn salsa.