Name: Grilled Chili-Lime Chicken Taco Salad with Crispy Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/3 cup Canned Black Beans; 1 tsp Olive Oil; 2 tbsp Nonfat Greek Yogurt; 30g Avocado; 2 cups Chopped Romaine; 1/2 cup Cherry Tomatoes; 1 tbsp Lime Juice; Chili powder and Cumin to taste

Grilled Chili-Lime Chicken Taco Salad with Crispy Beans

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

YOUR SOLIN GENERATED RECIPE

Grilled Chili-Lime Chicken Taco Salad with Crispy Beans

Zesty grilled chicken breast served over crisp romaine with oven-roasted black beans and a creamy lime-yogurt dressing, finished with a squeeze of fresh lime.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.5g

Fat

13.9g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Canned Black Beans

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

30g Avocado

2 cups Chopped Romaine

1/2 cup Cherry Tomatoes

1 tbsp Lime Juice

Chili powder and Cumin to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Rinse and thoroughly pat dry the black beans, then toss them with half of the olive oil, a pinch of chili powder, and salt.
3
Roast the beans for 15-20 minutes until they are slightly crunchy and set aside.
4
Season the chicken breast with chili powder, cumin, and lime juice.
5
Heat the remaining olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.
6
While the chicken rests, whisk together the Greek yogurt, a splash of lime juice, and a teaspoon of water to create a creamy dressing.
7
In a large bowl, combine the romaine lettuce, halved cherry tomatoes, and sliced avocado.
8
Slice the grilled chicken into strips and place on top of the greens.
9
Top the salad with the roasted crispy beans and drizzle with the lime-yogurt dressing before serving.