YOUR SOLIN GENERATED RECIPE
Sautéed chicken breast and black beans wrapped in a warm whole grain tortilla with fluffy brown rice and vibrant bell peppers for a satisfying and savory handheld meal.
INGREDIENTS
5 oz boneless skinless chicken breast
0.25 cup black beans
0.25 cup cooked brown rice
1 medium whole grain tortilla
0.25 cup bell peppers
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh salsa
PREPARATION
Slice the chicken breast into thin strips and season evenly with the ground cumin, chili powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers and red onion to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred.
Add the seasoned chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Stir the cooked brown rice and black beans into the skillet, heating for an additional 2 minutes until the mixture is well combined and hot.
Warm the whole grain tortilla in a separate dry pan over medium heat for 30 seconds per side until it becomes soft and pliable.
Spoon the chicken, bean, and rice mixture into the center of the warm tortilla.
Top with fresh salsa, then fold in the sides of the tortilla and roll it tightly to form a burrito before serving.