YOUR SOLIN GENERATED RECIPE
Grilled Chicken Taco Bowl with Black Beans and Fresh Salsa
Tender grilled chicken and seasoned black beans served over crisp romaine lettuce with a dollop of tangy Greek yogurt and zesty fresh salsa.
INGREDIENTS
5.5 oz Chicken Breast
1/4 cup Black Beans
1/2 cup Diced Potato
2 tbsp Nonfat Greek Yogurt
1/2 cup Sliced Red Bell Pepper
1 tsp Olive Oil
2 tbsp Fresh Salsa
1 cup Chopped Romaine Lettuce
PREPARATION
Preheat your grill or a non-stick skillet over medium-high heat.
Toss the diced potatoes with a tiny splash of water and microwave for 2 minutes to soften, then finish them in a pan with half the olive oil until golden and crisp.
Season the chicken breast with a pinch of cumin, chili powder, and salt, then grill for 5-6 minutes per side until fully cooked.
In the same pan used for potatoes, sauté the sliced bell peppers with the remaining olive oil until tender-crisp.
Rinse and drain the black beans, then warm them briefly in a small saucepan or microwave.
Slice the grilled chicken into strips.
Place the chopped romaine lettuce in a large bowl as the base.
Arrange the chicken, black beans, roasted potatoes, and sautéed peppers over the lettuce.
Top the bowl with a dollop of Greek yogurt and the fresh salsa before serving.