YOUR SOLIN GENERATED RECIPE
Sizzling chicken breast and crisp bell peppers sautéed with aromatic spices, served over a bed of fluffy brown rice with creamy avocado slices.
INGREDIENTS
5 oz chicken breast
0.5 tbsp olive oil
0.5 medium bell pepper
0.25 medium red onion
0.25 cup brown rice
0.25 whole avocado
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
2 tbsp fresh salsa
PREPARATION
Slice the chicken breast into thin strips and toss in a small bowl with chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken from the pan and add the sliced bell peppers and red onions, sautéing for 3-4 minutes until they are tender-crisp with slight char marks.
Place the cooked brown rice in the bottom of a serving bowl and top with the sautéed chicken and vegetables.
Finish the bowl by adding the sliced avocado, a dollop of fresh salsa, and a squeeze of lime juice before serving.