YOUR SOLIN GENERATED RECIPE
Ground Chicken and Black Bean Rice Bowl
Sautéed lean ground chicken and fiber-rich black beans served over a bed of fluffy white rice with a vibrant mix of carrots and onions.
INGREDIENTS
15.5 oz ground chicken 93/7
1.5 cup cooked white rice
1 cup canned black beans
0.5 cup diced yellow onion
0.5 cup diced carrots
1 tsp avocado oil
1 tsp chili powder
0.5 tsp ground cumin
0.5 tsp garlic powder
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp cayenne pepper
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Add the diced yellow onion and carrots to the skillet and sauté for 5-6 minutes until the onions are translucent and carrots are tender.
Add the ground chicken to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.
Stir in the canned black beans, chili powder, ground cumin, garlic powder, sea salt, black pepper, and cayenne pepper.
Reduce the heat to medium-low and cook for 3 minutes, stirring occasionally to allow the spices to toast and the beans to heat through.
Divide the warm cooked white rice into bowls and top with the savory chicken and bean mixture.