YOUR SOLIN GENERATED RECIPE
Grilled Chicken with Corn Rice, Scrambled Veggie Eggs, Avocado and Fresh Chili
Savor a light yet satisfying combination featuring smoky grilled chicken, a zesty corn rice blend, and a protein-rich scrambled egg mix with fresh vegetables, finished off with creamy avocado slices and a kick of fresh chili.
INGREDIENTS
3 oz Chicken Breast, grilled
1/2 cup cooked White Rice
1/4 cup Sweet Corn Kernels
1 serving scrambled eggs (1 whole egg + 2 egg whites) with 1/2 cup mixed veggies
1/4 portion Avocado slices
1 small Fresh Chili
PREPARATION
Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.
Grill the chicken breast for about 5-6 minutes on each side until fully cooked. Once done, set aside and let it rest.
Meanwhile, prepare the corn rice: combine 1/2 cup cooked white rice with 1/4 cup sweet corn kernels in a small saucepan. Warm over low heat, stirring occasionally.
For the scrambled veggie eggs, beat 1 whole egg and 2 egg whites in a bowl. Stir in 1/2 cup mixed vegetables (diced bell pepper, spinach, and onion). Pour the mixture into a lightly non-stick pan over medium heat and scramble until just set.
Plate the dish by layering the corn rice on one side, adding the scrambled eggs next to it, and slicing the grilled chicken across the plate.
Top with avocado slices and garnish with a few pieces of fresh chili for a spicy finish.
Serve warm and enjoy your balanced, nutrient-packed meal.