YOUR SOLIN GENERATED RECIPE
Sautéed chicken breast and colorful bell peppers seasoned with smoky spices, served over fluffy rice with a creamy dollop of avocado.
INGREDIENTS
5 oz chicken breast
0.25 cup cooked brown rice
0.25 cup black beans
0.5 cup bell pepper
0.25 cup red onion
0.25 tbsp extra virgin olive oil
0.13 whole avocado
1 tbsp lime juice
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
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with the chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
Add the diced bell peppers and red onions to the skillet, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.
In a serving bowl, combine the cooked brown rice and black beans, warming them together if preferred.
Top the rice and bean base with the sautéed chicken and vegetable mixture.
Finish the bowl with a squeeze of fresh lime juice, the sliced avocado, and a garnish of fresh cilantro.