YOUR SOLIN GENERATED RECIPE
Spicy Ground Chicken and Black Bean Skillet
Lean ground chicken and fiber-rich black beans sautéed with crisp carrots and green beans in a zesty, spice-forward sauce that delivers a satisfying heat.
INGREDIENTS
12 oz Ground chicken (99% lean)
1 cup Black beans (canned, rinsed)
0.75 cup Cooked white rice
1 cup Diced carrots
1 cup Green beans (1-inch pieces)
0.75 tbsp Olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Cayenne pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the ground chicken to the pan, breaking it up with a spatula, and cook until no longer pink.
Stir in the diced carrots and green beans, cooking for 5-6 minutes until the vegetables begin to soften.
Add the chili powder, cumin, cayenne, garlic powder, onion powder, sea salt, and black pepper, stirring well to coat the chicken and vegetables.
Pour in the water to deglaze the pan, scraping up any browned bits from the bottom.
Add the rinsed black beans and cooked rice to the skillet, tossing everything together until heated through and the liquid has reduced into a light sauce.
Divide the mixture into two equal containers to serve for lunch and dinner.