Name: Chicken Cantina Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.33 cup Cooked brown rice; 0.25 cup Black beans; 1 cup Romaine lettuce; 0.25 cup Purple cabbage; 0.25 whole Avocado; 2 tbsp Nonfat Greek yogurt; 2 tbsp Pico de gallo; 1 tsp Olive oil; 0.25 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken Cantina Power Bowl

Sautéed chicken breast seasoned with smoky spices served over a bed of fluffy brown rice and crisp romaine, topped with creamy avocado and zesty pico de gallo.

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NUTRITION

Protein

50.1g

Fat

15.2g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.33 cup Cooked brown rice

0.25 cup Black beans

1 cup Romaine lettuce

0.25 cup Purple cabbage

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

2 tbsp Pico de gallo

1 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with chili powder, cumin, garlic powder, sea salt, and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and cook for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing into thin strips.
5
In a wide serving bowl, arrange the cooked brown rice, shredded romaine lettuce, and purple cabbage as the base.
6
Top the base with the sliced chicken, rinsed black beans, and fresh pico de gallo.
7
Garnish the bowl with the avocado slices and a dollop of Greek yogurt as a clean substitute for sour cream.