Name: Chicken and Veggie Burrito 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 brown rice; 0.5 cup sliced bell peppers; 0.25 cup diced red onion; 0.5 cup diced zucchini; 0.25 whole avocado; 2 tbsp non-fat greek yogurt; 1 tsp 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 tsp 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 and Veggie Burrito Bowl

Sautéed chicken breast and colorful bell peppers served over fluffy brown rice with a dollop of creamy Greek yogurt and fresh avocado.

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NUTRITION

Protein

52.5g

Fat

19.1g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup sliced bell peppers

0.25 cup diced red onion

0.5 cup diced zucchini

0.25 whole avocado

2 tbsp non-fat greek yogurt

1 tsp 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 tsp lime juice

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PREPARATION

1
Season the chicken breast evenly with chili powder, cumin, sea salt, and black pepper.
2
Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side.
3
Remove the chicken from the pan to rest, then in the same skillet, sauté the bell peppers, red onion, and zucchini until tender-crisp.
4
Place the warm cooked brown rice at the base of a serving bowl.
5
Slice the chicken into strips and arrange it over the rice along with the sautéed vegetables.
6
Garnish the bowl with sliced avocado, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice before serving.