YOUR SOLIN GENERATED RECIPE
Chicken Fajita Bowl with Roasted Peppers
Pan-seared chicken strips and charred bell peppers are layered over fluffy brown rice and topped with a creamy avocado slice for a vibrant finish.
INGREDIENTS
5 oz Chicken breast
0.5 cup Red bell pepper
0.5 cup Green bell pepper
0.25 cup Red onion
2 tsp Extra virgin olive oil
0.25 cup Cooked brown rice
0.25 whole Avocado
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tbsp Lime juice
PREPARATION
Slice the chicken breast into thin strips and place them in a small mixing bowl.
Toss the chicken with the chili powder, ground cumin, garlic powder, sea salt, and black pepper until every piece is evenly coated.
Heat one teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken strips until they are golden brown and cooked through, then set them aside.
Add the remaining teaspoon of olive oil to the same skillet and sauté the sliced peppers and onions until they develop charred edges and become tender.
Place the cooked brown rice in the base of a serving bowl as your foundation.
Arrange the sautéed chicken and roasted vegetables over the rice in an organized fashion.
Garnish the bowl with fresh avocado slices, chopped cilantro, and a bright squeeze of lime juice before serving.