Name: Southwest Chicken and Corn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 2 cup Mixed greens; 0.5 cup Corn kernels; 0.25 cup Black beans; 0.5 cup Cherry tomatoes; 0.25 whole Avocado; 1 tbsp Lime juice; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Southwest Chicken and Corn Salad

Pan-seared chicken breast seasoned with smoky spices atop a vibrant bed of greens, sweet corn, and creamy avocado for a refreshing crunch.

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NUTRITION

Protein

51.9g

Fat

18.4g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

2 cup Mixed greens

0.5 cup Corn kernels

0.25 cup Black beans

0.5 cup Cherry tomatoes

0.25 whole Avocado

1 tbsp Lime juice

1 tbsp Fresh cilantro

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PREPARATION

1
Rub the chicken breast evenly with chili powder, ground cumin, sea salt, and black pepper.
2
Heat olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden and cooked through.
3
While the chicken cooks, rinse the black beans and halve the cherry tomatoes.
4
Remove the chicken from the heat and slice it into thin strips.
5
In a large bowl, combine the mixed greens, corn kernels, black beans, and cherry tomatoes.
6
Top the salad with the sliced chicken and avocado, then drizzle with lime juice and garnish with fresh cilantro.