Crispy Plant-Based Chick'n Rice Bowl with Creamy Avocado Sauce

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

Crispy Plant-Based Chick'n Rice Bowl with Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Chick'n Rice Bowl with Creamy Avocado Sauce

Enjoy a hearty, satisfying bowl featuring crispy plant-based chick'n, served atop a bed of nutty brown rice and drizzled with a velvety avocado sauce. Bright spices and a crunchy coating add a delightful texture that makes this bowl both comforting and vibrant.

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NUTRITION

578kcal
Protein
36.6g
Fat
30g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Plant-Based Chick'n

1/2 cup Cooked Brown Rice

1/4 Avocado

2 tbsp Chickpea Flour

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/4 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Season the plant-based chick'n with salt, pepper, garlic powder, and smoked paprika.

  • 3

    Lightly coat the chick'n with chickpea flour, shaking off any excess.

  • 4

    Place the chick'n in the skillet and cook for 4-5 minutes on each side until the coating is crispy and golden.

  • 5

    Warm the cooked brown rice in a pot if needed and transfer into a serving bowl.

  • 6

    In a small blender or bowl, mash the avocado until smooth; add a pinch of salt and a little water if needed to adjust consistency for a creamy sauce.

  • 7

    Place the crispy chick'n atop the rice and drizzle with the creamy avocado sauce.

  • 8

    Serve immediately and enjoy your vibrant, nutrient-packed bowl.

Crispy Plant-Based Chick'n Rice Bowl with Creamy Avocado Sauce

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

Crispy Plant-Based Chick'n Rice Bowl with Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Chick'n Rice Bowl with Creamy Avocado Sauce

Enjoy a hearty, satisfying bowl featuring crispy plant-based chick'n, served atop a bed of nutty brown rice and drizzled with a velvety avocado sauce. Bright spices and a crunchy coating add a delightful texture that makes this bowl both comforting and vibrant.

NUTRITION

578kcal
Protein
36.6g
Fat
30g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Plant-Based Chick'n

1/2 cup Cooked Brown Rice

1/4 Avocado

2 tbsp Chickpea Flour

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/4 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Season the plant-based chick'n with salt, pepper, garlic powder, and smoked paprika.

  • 3

    Lightly coat the chick'n with chickpea flour, shaking off any excess.

  • 4

    Place the chick'n in the skillet and cook for 4-5 minutes on each side until the coating is crispy and golden.

  • 5

    Warm the cooked brown rice in a pot if needed and transfer into a serving bowl.

  • 6

    In a small blender or bowl, mash the avocado until smooth; add a pinch of salt and a little water if needed to adjust consistency for a creamy sauce.

  • 7

    Place the crispy chick'n atop the rice and drizzle with the creamy avocado sauce.

  • 8

    Serve immediately and enjoy your vibrant, nutrient-packed bowl.