Name: Dairy-Free Chicken Enchilada Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp olive oil; 0.5 cup red bell pepper; 0.25 cup red onion; 0.25 cup black beans; 0.25 cup red enchilada sauce; 0.33 cup cooked brown rice; 0.25 whole avocado; 1 tbsp fresh cilantro; 1 tsp lime juice; 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

Dairy-Free Chicken Enchilada Rice Bowl

Sautéed chicken breast and black beans simmered in a zesty red enchilada sauce, served over fluffy rice with creamy avocado slices.

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NUTRITION

Protein

52.7g

Fat

18.3g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup black beans

0.25 cup red enchilada sauce

0.33 cup cooked brown rice

0.25 whole avocado

1 tbsp fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 5-6 minutes until browned and cooked through.
4
Add the diced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
5
Stir in the black beans and red enchilada sauce, reducing the heat to low and simmering for 2 minutes until the sauce has thickened slightly and everything is well coated.
6
Place the cooked brown rice in the bottom of a serving bowl.
7
Top the rice with the chicken and vegetable mixture.
8
Garnish the bowl with sliced avocado, fresh cilantro, and a squeeze of lime juice before serving.