YOUR SOLIN GENERATED RECIPE
Chicken Black Bean Salsa Rice Bowl
Pan-seared chicken breast tossed with savory black beans and zesty salsa, served over a bed of fluffy jasmine rice with vibrant sautéed peppers.
INGREDIENTS
4.5 oz chicken breast
0.33 cup black beans
0.5 cup cooked jasmine rice
0.25 cup fresh salsa
0.25 cup red bell pepper
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
1 tbsp fresh cilantro
1 tsp lime juice
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and ground cumin.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Add the seasoned chicken to the skillet and cook for 5-6 minutes, stirring occasionally until the chicken is golden brown and cooked through.
Stir in the black beans and fresh salsa, heating for another 2 minutes until the mixture is well combined and warmed through.
Place the cooked jasmine rice in a serving bowl and top with the chicken and bean mixture.
Finish the bowl with a squeeze of fresh lime juice and a sprinkle of chopped cilantro before serving.