Name: Chicken Enchilada Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked white rice; 0.25 cup Red enchilada sauce; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 whole Avocado; 1 tbsp Fresh cilantro; 1 tbsp Lime juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Enchilada Rice Bowl

Sautéed chicken breast and bell peppers simmered in a smoky red enchilada sauce, served over fluffy white rice with creamy avocado slices.

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NUTRITION

Protein

49.7g

Fat

20.1g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

0.25 cup Red enchilada sauce

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Lime juice

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PREPARATION

1
Season the diced chicken breast evenly with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
3
Add the sliced bell peppers and diced red onions to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
4
Pour the red enchilada sauce over the chicken and vegetables, stirring to combine, and simmer for 2 minutes until the sauce is hot and slightly thickened.
5
Place the warm cooked white rice into a serving bowl and top with the saucy chicken and pepper mixture.
6
Finish the bowl with fresh avocado slices, chopped cilantro, and a bright squeeze of lime juice before serving.