Name: Chicken Breast with Roasted Vegetables and Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup black beans; 1 medium carrot; 1 medium beetroot; 1 medium red capsicum; 1 tsp olive oil; 1 tbsp fresh coriander; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 medium lime; 0.25 tsp ground cumin

Chicken Breast with Roasted Vegetables and Black Beans

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

YOUR SOLIN GENERATED RECIPE

Chicken Breast with Roasted Vegetables and Black Beans

Pan-seared chicken breast served over a vibrant medley of roasted root vegetables and earthy black beans, finished with a burst of fresh coriander and lime.

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NUTRITION

Protein

54.6g

Fat

11g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup black beans

1 medium carrot

1 medium beetroot

1 medium red capsicum

1 tsp olive oil

1 tbsp fresh coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium lime

0.25 tsp ground cumin

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and dice the carrot and beetroot into 1/2-inch cubes and slice the red capsicum into thin strips.
3
On a large baking sheet, toss the carrot, beetroot, and capsicum with olive oil, ground cumin, and a pinch of the salt and pepper.
4
Roast the vegetables for 20-25 minutes until they are tender and slightly caramelized.
5
While the vegetables roast, season the chicken breast with the remaining salt and pepper.
6
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7
Rinse the black beans and warm them in a small saucepan over low heat or in the microwave.
8
Slice the cooked chicken and serve it over the roasted vegetable medley and black beans, garnished with fresh coriander and a squeeze of lime juice.