YOUR SOLIN GENERATED RECIPE
Chicken and Black Bean Rice Bowl
Pan-seared chicken and fiber-rich black beans served over fluffy jasmine rice with a creamy dollop of lime-infused Greek yogurt and buttery avocado slices.
INGREDIENTS
4 oz chicken breast
0.33 cup cooked jasmine rice
0.33 cup canned black beans
2 tbsp plain Greek yogurt
0.25 whole avocado
1 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp sea salt
0.13 tsp black pepper
1 tbsp lime juice
1 tbsp fresh cilantro
PREPARATION
Prepare the jasmine rice according to package instructions if not already cooked.
Season the chicken breast evenly on both sides with ground cumin, chili powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken cooks, rinse and drain the black beans, then warm them in a small saucepan or microwave for 1 minute.
In a small ramekin, whisk together the plain Greek yogurt and lime juice until smooth.
Slice the chicken into thin strips and the avocado into wedges.
Assemble the bowl by placing the cooked jasmine rice at the bottom, followed by the black beans and sliced chicken.
Top the bowl with the avocado wedges, a dollop of the lime-yogurt sauce, and fresh cilantro.