YOUR SOLIN GENERATED RECIPE
Chicken Burrito Bowl with Black Beans
Sautéed chicken breast and colorful bell peppers served over a bed of fluffy brown rice and fiber-rich black beans with a creamy avocado finish.
INGREDIENTS
5 oz Chicken breast
0.25 cup Cooked brown rice
0.25 cup Canned black beans
0.5 cup Bell pepper
0.25 cup Red onion
0.25 whole Avocado
0.5 tbsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tbsp Lime juice
PREPARATION
Season the chicken breast evenly on both sides with the chili powder, cumin, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
Remove the chicken from the pan to rest, then add the sliced bell peppers and red onions to the same skillet, sautéing until they are tender and slightly charred.
While the vegetables cook, gently warm the cooked brown rice and rinsed black beans in a small saucepan over low heat.
Slice the rested chicken into bite-sized strips.
Assemble the bowl by placing the rice and beans at the base, followed by the sautéed vegetables and chicken.
Garnish with fresh avocado slices, chopped cilantro, and a bright squeeze of lime juice before serving.