Name: Mexican Baked Chicken Legs with Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large chicken drumsticks; 0.25 tbsp olive oil; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.5 cup black beans; 0.5 cup bell peppers; 0.25 cup fresh salsa; 1 tbsp cilantro; 0.25 whole lime

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

YOUR SOLIN GENERATED RECIPE

Mexican Baked Chicken Legs with Salsa

Oven-roasted chicken legs seasoned with smoky spices and served over a vibrant bed of black beans and fresh salsa for a crispy, satisfying finish.

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NUTRITION

Protein

32.1g

Fat

17.1g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

1 large chicken drumsticks

0.25 tbsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.5 cup black beans

0.5 cup bell peppers

0.25 cup fresh salsa

1 tbsp cilantro

0.25 whole lime

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the chicken drumsticks dry with a paper towel to ensure the skin gets crispy.
3
In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, and sea salt.
4
Rub the spice mixture evenly over the chicken legs and place them on the prepared baking sheet.
5
Roast the chicken for 30-35 minutes, or until the internal temperature reaches 165°F and the skin is golden.
6
While the chicken cooks, sauté the bell peppers in a small pan until tender-crisp.
7
Warm the black beans in a small saucepan over low heat.
8
Plate the chicken over the beans and peppers, then top with fresh salsa, cilantro, and a squeeze of lime.