YOUR SOLIN GENERATED RECIPE
Hearty Rice and Beans Bowl
Pan-seared chicken breast and simmered black beans served over fluffy brown rice with a vibrant squeeze of lime and fresh cilantro.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked brown rice
0.5 cup canned black beans
1 tsp olive oil
0.5 cup red bell pepper
0.25 cup red onion
1 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp salsa
1 tbsp fresh cilantro
0.5 whole lime
PREPARATION
Season the chicken breast evenly with cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
Remove the chicken from the pan to rest, then in the same skillet, sauté the red onion and bell pepper for 3-4 minutes until tender-crisp.
Stir the rinsed black beans into the skillet with a splash of water and simmer until the mixture is heated through.
Slice the rested chicken breast into thin strips.
Assemble the bowl by layering the cooked brown rice at the base, followed by the bean and pepper mixture and the sliced chicken.
Garnish the bowl with fresh salsa, chopped cilantro, and a bright squeeze of lime juice before serving.