YOUR SOLIN GENERATED RECIPE
High-Protein Chicken and Avocado Burrito Bowl
Pan-seared chicken breast seasoned with smoky cumin and lime, served over a bed of jasmine rice with creamy avocado and crisp butter lettuce.
INGREDIENTS
9 oz chicken breast
1 tsp olive oil
0.5 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup jasmine rice
0.25 whole avocado
1 cup butter lettuce
0.5 cup green bell pepper
1 tbsp lime juice
1 tbsp cilantro
PREPARATION
Slice the chicken breast into small, bite-sized pieces and place them in a bowl.
Season the chicken with ground cumin, garlic powder, sea salt, and black pepper, tossing to coat evenly.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken is cooking, dice the green bell pepper and shred the butter lettuce into thin strips.
Prepare your serving bowl by adding the cooked jasmine rice as the base.
Layer the shredded butter lettuce and diced green bell peppers over the rice.
Add the cooked chicken pieces and top with fresh avocado slices.
Drizzle the lime juice over the entire bowl and garnish with freshly chopped cilantro before serving.