Name: Avocado and Black Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounce chicken breast; 0.5 cup black beans; 0.5 whole avocado; 1 cup baby spinach; 0.25 cup red bell pepper; 1 tablespoon red onion; 1 tablespoon lime juice; 1 teaspoon extra virgin olive oil; 0.5 teaspoon ground cumin; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper; 1 tablespoon fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Avocado and Black Bean Salad

Tender grilled chicken breast tossed with creamy avocado and protein-rich black beans, finished with a bright and zesty lime-cumin dressing.

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NUTRITION

Protein

46.7g

Fat

20.3g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

4 ounce chicken breast

0.5 cup black beans

0.5 whole avocado

1 cup baby spinach

0.25 cup red bell pepper

1 tablespoon red onion

1 tablespoon lime juice

1 teaspoon extra virgin olive oil

0.5 teaspoon ground cumin

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 tablespoon fresh cilantro

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and ground cumin.
2
Heat the extra virgin olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through.
3
Remove the chicken from the skillet, let it rest for 5 minutes, then dice it into bite-sized cubes.
4
In a large mixing bowl, combine the rinsed black beans, diced red bell pepper, and minced red onion.
5
Gently fold in the diced avocado and the warm chicken cubes to prevent the avocado from mashing.
6
Drizzle the lime juice over the mixture and toss lightly to coat all ingredients.
7
Arrange the baby spinach on a plate and top with the avocado and bean mixture, then garnish with fresh chopped cilantro.