YOUR SOLIN GENERATED RECIPE
Chicken Fajita Bowl with Black Beans
Sautéed chicken breast strips and crisp bell peppers seasoned with smoky spices, served over a bed of cauliflower rice and fiber-rich black beans.
INGREDIENTS
5 oz Chicken breast
0.25 cup Black beans
1 cup Cauliflower rice
1 cup Bell peppers
0.5 cup Red onion
2 tsp Extra virgin olive oil
0.25 whole Avocado
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lime juice
PREPARATION
Slice the chicken breast into thin strips and toss in a small bowl with chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Remove the chicken from the pan and set aside; add the remaining teaspoon of oil to the same skillet along with the sliced bell peppers and red onion.
Sauté the vegetables for 5-6 minutes until they are tender-crisp and develop slight char marks.
In a separate small pan or microwave-safe bowl, steam the cauliflower rice until tender, then fold in the rinsed black beans to warm through.
Assemble the bowl by placing the cauliflower rice and bean mixture at the base, then topping with the sautéed chicken and vegetables.
Garnish with fresh avocado slices and a bright squeeze of lime juice before serving.