Saffron Chicken and Yellow Rice Skillet

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

Saffron Chicken and Yellow Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron Chicken and Yellow Rice Skillet

Savor the vibrant fusion of tender saffron-infused chicken with golden yellow rice in a single skillet. This dish is gently layered with bell peppers, onions, and a hint of fresh peas, offering a burst of flavor and color with every bite.

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NUTRITION

507kcal
Protein
43.6g
Fat
10.9g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Parboiled Rice

1/2 medium Yellow Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

Pinch of Saffron

1/4 cup Low-Sodium Chicken Broth

1/4 cup Green Peas

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PREPARATION

  • 1

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

  • 2

    Dice the onion and yellow bell pepper, then add them to the skillet and sauté until softened, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet. Sauté until the chicken is lightly browned on all sides.

  • 4

    Sprinkle the saffron over the chicken and vegetables, stirring to coat evenly.

  • 5

    Stir in the parboiled rice and low-sodium chicken broth, mixing well to combine all ingredients.

  • 6

    Cover the skillet, reduce heat to low, and let it simmer for about 15 minutes or until the rice is tender and the chicken is cooked through.

  • 7

    Fold in the green peas and cook for an additional 2 minutes until peas are heated.

  • 8

    Taste and adjust seasoning if necessary, then serve warm.

Saffron Chicken and Yellow Rice Skillet

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

Saffron Chicken and Yellow Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron Chicken and Yellow Rice Skillet

Savor the vibrant fusion of tender saffron-infused chicken with golden yellow rice in a single skillet. This dish is gently layered with bell peppers, onions, and a hint of fresh peas, offering a burst of flavor and color with every bite.

NUTRITION

507kcal
Protein
43.6g
Fat
10.9g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Parboiled Rice

1/2 medium Yellow Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

Pinch of Saffron

1/4 cup Low-Sodium Chicken Broth

1/4 cup Green Peas

PREPARATION

  • 1

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

  • 2

    Dice the onion and yellow bell pepper, then add them to the skillet and sauté until softened, about 3-4 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet. Sauté until the chicken is lightly browned on all sides.

  • 4

    Sprinkle the saffron over the chicken and vegetables, stirring to coat evenly.

  • 5

    Stir in the parboiled rice and low-sodium chicken broth, mixing well to combine all ingredients.

  • 6

    Cover the skillet, reduce heat to low, and let it simmer for about 15 minutes or until the rice is tender and the chicken is cooked through.

  • 7

    Fold in the green peas and cook for an additional 2 minutes until peas are heated.

  • 8

    Taste and adjust seasoning if necessary, then serve warm.