Name: Southwest Chicken and Corn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Romaine lettuce; 0.25 cup Corn kernels; 0.25 cup Black beans; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 0.25 whole Avocado; 1 tbsp Lime juice; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Southwest Chicken and Corn Salad

Pan-seared chicken breast seasoned with smoky spices served over a crisp bed of greens with charred corn and creamy avocado.

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NUTRITION

Protein

51.8g

Fat

18.1g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Romaine lettuce

0.25 cup Corn kernels

0.25 cup Black beans

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 whole Avocado

1 tbsp Lime juice

1 tbsp Fresh cilantro

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PREPARATION

1
Rub the chicken breast with chili powder, ground cumin, sea salt, and black pepper until evenly coated.
2
Heat olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
3
Remove chicken to rest on a cutting board, then add corn kernels to the same hot skillet and cook for 2-3 minutes until slightly charred.
4
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
5
Slice the cooked chicken into thin strips and halve the cherry tomatoes.
6
Top the lettuce with the sliced chicken, charred corn, black beans, tomatoes, diced red onion, and avocado slices.
7
Squeeze fresh lime juice over the entire salad and garnish with chopped cilantro before serving.