Spicy Sriracha Chicken and Fresh Vegetable Broth Bowl

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

Spicy Sriracha Chicken and Fresh Vegetable Broth Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Fresh Vegetable Broth Bowl

Enjoy a burst of flavor with tender, spicy Sriracha-glazed chicken nestled in a vibrant, fresh vegetable broth. This warming bowl is balanced with lean protein and crisp vegetables, creating an exciting medley of textures and aromas for any meal of the day.

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NUTRITION

317kcal
Protein
38g
Fat
9g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Mixed Vegetables

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add diced chicken breast and sauté until lightly browned on all sides, about 3-4 minutes.

  • 3

    Stir in the mixed vegetables and cook for an additional 2 minutes until slightly tender.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.

  • 5

    Add the Sriracha sauce, stirring well to evenly coat the chicken and vegetables.

  • 6

    Allow the broth to simmer for 5-7 minutes, ensuring the chicken is fully cooked and vegetables are just tender.

  • 7

    Adjust seasoning if needed, then serve hot in a bowl.

Spicy Sriracha Chicken and Fresh Vegetable Broth Bowl

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

Spicy Sriracha Chicken and Fresh Vegetable Broth Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken and Fresh Vegetable Broth Bowl

Enjoy a burst of flavor with tender, spicy Sriracha-glazed chicken nestled in a vibrant, fresh vegetable broth. This warming bowl is balanced with lean protein and crisp vegetables, creating an exciting medley of textures and aromas for any meal of the day.

NUTRITION

317kcal
Protein
38g
Fat
9g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Mixed Vegetables

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add diced chicken breast and sauté until lightly browned on all sides, about 3-4 minutes.

  • 3

    Stir in the mixed vegetables and cook for an additional 2 minutes until slightly tender.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.

  • 5

    Add the Sriracha sauce, stirring well to evenly coat the chicken and vegetables.

  • 6

    Allow the broth to simmer for 5-7 minutes, ensuring the chicken is fully cooked and vegetables are just tender.

  • 7

    Adjust seasoning if needed, then serve hot in a bowl.