Name: Grilled Chicken Thigh Burrito Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless Skinless Chicken Thighs; 1.5 cups Broccoli florets; 1/3 cup Cooked Brown Rice; 1/4 cup Canned Black Beans; 2 tbsp Salsa; 1/2 tsp Olive Oil; 1 tbsp Lime Juice; 1/2 tsp Ground Cumin

Grilled Chicken Thigh Burrito Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Burrito Bowl with Roasted Broccoli

Grilled chicken thighs and charred broccoli served over fiber-rich brown rice and black beans, finished with a squeeze of zesty lime.

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NUTRITION

Protein

43.5g

Fat

10.6g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1.5 cups Broccoli florets

1/3 cup Cooked Brown Rice

1/4 cup Canned Black Beans

2 tbsp Salsa

1/2 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Ground Cumin

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat and preheat the oven to 400°F.
2
Toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until the edges are crispy and charred.
3
Season the chicken thighs with ground cumin, salt, and pepper, then grill for 5-7 minutes per side until the internal temperature reaches 165°F.
4
Warm the pre-cooked brown rice and rinsed black beans in a small saucepan or the microwave until heated through.
5
Slice the grilled chicken into thin strips.
6
Assemble the bowl by layering the rice and beans at the bottom, then topping with the grilled chicken and roasted broccoli.
7
Garnish with fresh salsa and a generous squeeze of lime juice before serving.