Name: Chipotle Chicken Thigh Burrito Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless skinless chicken thighs; 0.5 tsp Chipotle powder; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.5 tsp Avocado oil; 0.25 cup Cooked jasmine rice; 0.25 cup Canned black beans; 2 tbsp Sweet corn; 1 cup Shredded romaine lettuce; 2 tbsp Pico de gallo; 1 tbsp Guacamole; 1 tbsp Plain Greek yogurt; 0.5 tbsp Shredded Monterey Jack cheese

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

YOUR SOLIN GENERATED RECIPE

Chipotle Chicken Thigh Burrito Bowl

Smoky chipotle chicken thighs seared to perfection and served over fluffy jasmine rice with vibrant pico de gallo and creamy guacamole.

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NUTRITION

Protein

44.2g

Fat

18.4g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.5 tsp Chipotle powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.5 tsp Avocado oil

0.25 cup Cooked jasmine rice

0.25 cup Canned black beans

2 tbsp Sweet corn

1 cup Shredded romaine lettuce

2 tbsp Pico de gallo

1 tbsp Guacamole

1 tbsp Plain Greek yogurt

0.5 tbsp Shredded Monterey Jack cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken thighs dry with a paper towel and rub evenly with chipotle powder, garlic powder, and sea salt.
2
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 5-7 minutes per side until deeply charred and cooked through.
3
Remove chicken from the pan and let it rest for 3 minutes before slicing into bite-sized pieces.
4
In a wide serving bowl, layer the warm jasmine rice and rinsed black beans to form the base.
5
Top the rice and beans with shredded lettuce, the sliced chipotle chicken, sweet corn, and shredded cheese.
6
Garnish the bowl with fresh pico de gallo, guacamole, and a dollop of Greek yogurt as a clean-eating swap for sour cream.