Savory Herb Chicken and Veggie Rice Flour Crepes

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

Savory Herb Chicken and Veggie Rice Flour Crepes

YOUR SOLIN GENERATED RECIPE

Savory Herb Chicken and Veggie Rice Flour Crepes

Enjoy a versatile dish that works perfectly for breakfast, lunch, or dinner—a delicate rice flour crepe filled with tender, herb-seasoned chicken breast and lightly sautéed veggies. The crepes are soft and flavorful, allowing the savory filling of juicy chicken and fresh vegetables to shine with a hint of garlic and aromatic herbs.

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NUTRITION

359kcal
Protein
38.3g
Fat
8.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Rice Flour

1/3 cup Water

2 Tbsp Fresh Mixed Herbs

1 cup Spinach

1/4 medium Red Bell Pepper

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small bowl, mix the rice flour with water and a pinch of salt to form a smooth, thin batter. Let it rest for 5 minutes.

  • 2

    Season the chicken breast with salt, pepper, and 1 Tbsp of the mixed fresh herbs. Heat a non-stick pan and cook the chicken over medium heat for about 5-6 minutes per side until fully cooked. Slice the chicken into thin strips.

  • 3

    In another pan, heat the olive oil over medium heat. Add the red bell pepper and spinach, and sauté for 2-3 minutes until just softened. Stir in the remaining herbs and adjust seasoning with salt and pepper.

  • 4

    Heat a clean non-stick skillet over medium heat. Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom evenly. Cook until the edges start to lift, then flip and cook the other side for about 1 minute until lightly golden.

  • 5

    Fill the crepe with the sliced chicken and sautéed veggies. Fold or roll up the crepe and serve immediately.

Savory Herb Chicken and Veggie Rice Flour Crepes

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

Savory Herb Chicken and Veggie Rice Flour Crepes

YOUR SOLIN GENERATED RECIPE

Savory Herb Chicken and Veggie Rice Flour Crepes

Enjoy a versatile dish that works perfectly for breakfast, lunch, or dinner—a delicate rice flour crepe filled with tender, herb-seasoned chicken breast and lightly sautéed veggies. The crepes are soft and flavorful, allowing the savory filling of juicy chicken and fresh vegetables to shine with a hint of garlic and aromatic herbs.

NUTRITION

359kcal
Protein
38.3g
Fat
8.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Rice Flour

1/3 cup Water

2 Tbsp Fresh Mixed Herbs

1 cup Spinach

1/4 medium Red Bell Pepper

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    In a small bowl, mix the rice flour with water and a pinch of salt to form a smooth, thin batter. Let it rest for 5 minutes.

  • 2

    Season the chicken breast with salt, pepper, and 1 Tbsp of the mixed fresh herbs. Heat a non-stick pan and cook the chicken over medium heat for about 5-6 minutes per side until fully cooked. Slice the chicken into thin strips.

  • 3

    In another pan, heat the olive oil over medium heat. Add the red bell pepper and spinach, and sauté for 2-3 minutes until just softened. Stir in the remaining herbs and adjust seasoning with salt and pepper.

  • 4

    Heat a clean non-stick skillet over medium heat. Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom evenly. Cook until the edges start to lift, then flip and cook the other side for about 1 minute until lightly golden.

  • 5

    Fill the crepe with the sliced chicken and sautéed veggies. Fold or roll up the crepe and serve immediately.