YOUR SOLIN GENERATED RECIPE
Zesty Chicken, Avocado, and Black Bean Salad
Sautéed chicken breast tossed with creamy avocado and protein-rich black beans over a bed of crisp greens with a zesty lime dressing.
INGREDIENTS
2.75 oz Chicken breast
0.5 cup Black beans
0.25 whole Avocado
1 cup Fresh spinach
0.5 cup Red bell pepper
1 tsp Extra virgin olive oil
1 tbsp Fresh lime juice
1 tbsp Fresh cilantro
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Garlic powder
PREPARATION
Season the raw chicken breast evenly with the sea salt, black pepper, ground cumin, and garlic powder.
Heat the extra virgin olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
While the chicken cooks, rinse and drain the black beans thoroughly and dice the red bell pepper.
In a large serving bowl, create a base with the fresh spinach and top with the diced bell pepper and black beans.
Once the chicken is cooked, let it rest for 2 minutes before slicing into bite-sized strips.
Slice the avocado into thin wedges and place them on top of the salad along with the warm chicken strips.
In a small jar or bowl, whisk together the fresh lime juice and chopped cilantro, then drizzle the dressing over the salad and serve immediately.