YOUR SOLIN GENERATED RECIPE
Grilled Chicken Noodle Bowl with Chinese Cabbage and Beetroot
Savor a vibrant bowl featuring perfectly grilled chicken breast atop a bed of whole wheat noodles, tossed with crisp shredded Chinese cabbage, tender roasted beetroot, fresh cherry tomato chunks, and earthy mushrooms. Finished with a light olive oil drizzle and a medley of aromatic seasonings, this bowl perfectly balances lean protein, satisfying carbs, and fresh vegetables for a delightful, wholesome lunch.
INGREDIENTS
4 oz Chicken Breast
0.75 cup Whole Wheat Noodles (cooked)
1 cup Shredded Chinese Cabbage
0.5 cup Roasted Beetroot
1 small Cherry Tomato
0.5 cup Sautéed Mushrooms
1 tsp Olive Oil
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
Preheat the grill to medium-high heat. Season the chicken breast with salt, pepper, and garlic powder.
Grill the chicken for about 6-7 minutes per side or until fully cooked. Once done, let it rest for a few minutes before slicing.
While the chicken is grilling, cook the whole wheat noodles according to the package instructions. Drain and set aside.
Roast or steam the beetroot until tender, then season lightly with salt and pepper.
In a skillet, lightly sauté the sliced mushrooms in a teaspoon of olive oil until they begin to soften.
Assemble the bowl by layering the cooked noodles, shredded Chinese cabbage, roasted beetroot, cherry tomato (halved if preferred), and sautéed mushrooms.
Slice the grilled chicken and lay it on top of the vegetable and noodle mix.
Drizzle a tiny bit more olive oil if desired, and finish with additional seasonings to taste before serving.