Smoky Paprika Chicken with Spanish-Style Cauliflower Rice

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

Smoky Paprika Chicken with Spanish-Style Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Smoky Paprika Chicken with Spanish-Style Cauliflower Rice

Enjoy this vibrant dish featuring succulent chicken breast seasoned with smoky paprika, paired with a colorful medley of cauliflower rice, red bell pepper, and onion, finished with a hint of olive oil and a touch of creamy avocado. This dish is bursting with Spanish-inspired aromatics and is perfect for a light yet satisfying meal.

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NUTRITION

413kcal
Protein
45.1g
Fat
16.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

2 cups Cauliflower Rice

1/2 medium Red Bell Pepper

1/4 medium Onion

1 teaspoon Olive Oil

1/4 Avocado

1 teaspoon Smoked Paprika

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with smoked paprika, salt, and black pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side until it reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, in another pan, lightly sauté the cauliflower rice with diced red bell pepper and onion over medium heat for about 4-5 minutes until tender. Season with an extra pinch of salt and pepper if needed.

  • 4

    Once the rice is done, plate it as a base, then slice the chicken and arrange it on top.

  • 5

    Garnish with diced avocado and serve immediately.

Smoky Paprika Chicken with Spanish-Style Cauliflower Rice

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

Smoky Paprika Chicken with Spanish-Style Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Smoky Paprika Chicken with Spanish-Style Cauliflower Rice

Enjoy this vibrant dish featuring succulent chicken breast seasoned with smoky paprika, paired with a colorful medley of cauliflower rice, red bell pepper, and onion, finished with a hint of olive oil and a touch of creamy avocado. This dish is bursting with Spanish-inspired aromatics and is perfect for a light yet satisfying meal.

NUTRITION

413kcal
Protein
45.1g
Fat
16.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

2 cups Cauliflower Rice

1/2 medium Red Bell Pepper

1/4 medium Onion

1 teaspoon Olive Oil

1/4 Avocado

1 teaspoon Smoked Paprika

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season evenly with smoked paprika, salt, and black pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side until it reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, in another pan, lightly sauté the cauliflower rice with diced red bell pepper and onion over medium heat for about 4-5 minutes until tender. Season with an extra pinch of salt and pepper if needed.

  • 4

    Once the rice is done, plate it as a base, then slice the chicken and arrange it on top.

  • 5

    Garnish with diced avocado and serve immediately.