YOUR SOLIN GENERATED RECIPE
Sautéed chicken breast and colorful bell peppers served over fluffy brown rice with a zesty lime-infused salsa and creamy avocado slices.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
0.25 cup Canned black beans
0.5 cup Red bell pepper
0.25 cup Red onion
1 tsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Chunky salsa
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Fresh cilantro
PREPARATION
Cut the chicken breast into bite-sized pieces and season evenly with the chili powder, ground cumin, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken to the skillet and sauté for 5-6 minutes until the edges are golden brown and the meat is cooked through.
Add the diced red bell pepper and red onion to the skillet, cooking for an additional 3-4 minutes until the vegetables are tender yet crisp.
In a separate small pot or microwave-safe bowl, combine the cooked brown rice and canned black beans, heating until warmed through.
Transfer the rice and bean mixture to a serving bowl and layer the sautéed chicken and vegetable mixture on top.
Finish the bowl by topping with chunky salsa, fresh avocado slices, a squeeze of lime juice, and a sprinkle of chopped cilantro.