Name: Avocado and Black Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup black beans; 0.25 whole avocado; 0.25 cup sweet corn; 0.5 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 1 tbsp lime juice; 1 tbsp fresh cilantro; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Avocado and Black Bean Salad

Zesty lime-marinated chicken breast is grilled and tossed with creamy avocado, black beans, and crisp bell peppers for a refreshing, protein-packed salad.

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NUTRITION

Protein

51.2g

Fat

22.4g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

0.25 whole avocado

0.25 cup sweet corn

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lime juice

1 tbsp fresh cilantro

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with half of the cumin, sea salt, and black pepper.
2
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, rinse and drain the black beans and sweet corn.
4
Dice the red bell pepper and avocado into bite-sized pieces.
5
In a small bowl, whisk together the extra virgin olive oil, lime juice, remaining cumin, sea salt, and black pepper to create the dressing.
6
Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips or cubes.
7
In a large bowl, combine the sliced chicken, black beans, corn, bell pepper, and cilantro.
8
Drizzle the dressing over the salad and gently fold in the avocado to prevent it from mashing.
9
Serve immediately while the chicken is warm and the vegetables are crisp.