YOUR SOLIN GENERATED RECIPE
Spicy Chipotle Chicken and Black Bean Bowl
Sautéed chicken breast and black beans tossed in a smoky chipotle sauce, served over a bed of wilted spinach with creamy avocado slices.
INGREDIENTS
5 oz Chicken breast
0.5 cup Black beans
1 tbsp Chipotle peppers in adobo sauce
1 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Red onion
2 cup Fresh baby spinach
0.25 whole Avocado
1 tbsp Fresh lime juice
1 tbsp Fresh cilantro
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
PREPARATION
Slice the chicken into thin strips and season with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken to the skillet and sear for 5 minutes until browned and cooked through.
Toss in the sliced red onion and bell peppers, cooking for another 3 minutes until they begin to soften.
Stir in the black beans and minced chipotle peppers, heating for 2 minutes to allow the flavors to meld.
Arrange the fresh baby spinach in a serving bowl and spoon the hot chicken mixture directly on top to gently wilt the leaves.
Finish the bowl with fresh avocado slices, a squeeze of lime juice, and a sprinkle of chopped cilantro.