Saffron-Spiced Chicken and Yellow Rice Skillet

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

Saffron-Spiced Chicken and Yellow Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Chicken and Yellow Rice Skillet

Enjoy a vibrant skillet dish that features tender saffron-infused chicken paired with aromatic yellow rice. This one-pan meal bursts with flavor from diced onions, red bell peppers, and freshly minced garlic, all lightly sautéed in olive oil. A comforting yet energizing dish perfect for lunch or dinner, it delivers a harmonious blend of spices and textures that will delight your palate.

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NUTRITION

387kcal
Protein
37.5g
Fat
9.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup cooked Basmati Rice (100g)

1/2 tbsp Olive Oil (7g)

1/4 cup diced Onion (40g)

1/4 cup diced Red Bell Pepper (40g)

1 clove Garlic (3g)

1/4 cup Low-Sodium Chicken Broth (60ml)

A pinch of Saffron

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper; sauté until they soften, about 3-4 minutes.

  • 3

    Stir in the minced garlic and a pinch of saffron, letting the spices bloom for about 1 minute.

  • 4

    Add the chicken breast to the skillet and cook until browned on both sides, approximately 5 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    Pour in the low-sodium chicken broth and add the cooked basmati rice. Stir well to combine all ingredients and allow the flavors to meld, cooking for an additional 2-3 minutes.

  • 6

    Adjust seasoning with salt and pepper if needed, then serve hot.

Saffron-Spiced Chicken and Yellow Rice Skillet

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

Saffron-Spiced Chicken and Yellow Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Chicken and Yellow Rice Skillet

Enjoy a vibrant skillet dish that features tender saffron-infused chicken paired with aromatic yellow rice. This one-pan meal bursts with flavor from diced onions, red bell peppers, and freshly minced garlic, all lightly sautéed in olive oil. A comforting yet energizing dish perfect for lunch or dinner, it delivers a harmonious blend of spices and textures that will delight your palate.

NUTRITION

387kcal
Protein
37.5g
Fat
9.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup cooked Basmati Rice (100g)

1/2 tbsp Olive Oil (7g)

1/4 cup diced Onion (40g)

1/4 cup diced Red Bell Pepper (40g)

1 clove Garlic (3g)

1/4 cup Low-Sodium Chicken Broth (60ml)

A pinch of Saffron

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper; sauté until they soften, about 3-4 minutes.

  • 3

    Stir in the minced garlic and a pinch of saffron, letting the spices bloom for about 1 minute.

  • 4

    Add the chicken breast to the skillet and cook until browned on both sides, approximately 5 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    Pour in the low-sodium chicken broth and add the cooked basmati rice. Stir well to combine all ingredients and allow the flavors to meld, cooking for an additional 2-3 minutes.

  • 6

    Adjust seasoning with salt and pepper if needed, then serve hot.