YOUR SOLIN GENERATED RECIPE
Zesty Chicken Thigh Burrito Bowl with Creamy Guacamole
Sautéed spice-rubbed chicken thighs served over fluffy white rice with a vibrant medley of black beans, sweet corn, and a dollop of velvety guacamole.
INGREDIENTS
5 oz Boneless skinless chicken thighs
0.5 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.13 tsp Black pepper
0.33 cup Cooked white rice
0.25 cup Black beans
0.25 cup Sweet corn
1 cup Romaine lettuce
0.5 tbsp Shredded cheddar cheese
0.13 whole Avocado
1 tsp Lime juice
1 tbsp Plain Greek yogurt
PREPARATION
Slice the chicken thighs into bite-sized pieces and toss them in a small bowl with the chili powder, cumin, sea salt, and black pepper until evenly coated.
Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until browned and cooked through.
In a small bowl, mash the avocado with lime juice until smooth and creamy to create the guacamole.
Warm the black beans and corn in a small saucepan or microwave until heated through.
Assemble the bowl by placing the cooked white rice and chopped romaine lettuce at the base.
Top the lettuce and rice with the sautéed chicken, black beans, sweet corn, and shredded cheddar cheese.
Finish the bowl with a dollop of fresh guacamole and a spoonful of Greek yogurt before serving.