Crispy Rice Cakes with Lemon-Herb Chicken, Smashed Avocado, and Roasted Vegetables

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

Crispy Rice Cakes with Lemon-Herb Chicken, Smashed Avocado, and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Rice Cakes with Lemon-Herb Chicken, Smashed Avocado, and Roasted Vegetables

Enjoy the delightful contrast of crispy, airy rice cakes topped with zesty lemon-herb chicken, creamy smashed avocado, and a colorful medley of roasted vegetables. This dish offers a satisfying blend of textures and flavors perfect for a nourishing meal.

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NUTRITION

510kcal
Protein
42.5g
Fat
24.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Plain Rice Cakes

1/2 Avocado, smashed

1/2 cup Mixed Bell Peppers

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the 4 oz chicken breast with salt, black pepper, lemon juice, and chopped fresh herbs.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for approximately 18-20 minutes until cooked through. Once done, slice the chicken into bite-size pieces.

  • 4

    Meanwhile, chop the mixed bell peppers and zucchini into chunks. Toss them with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 12-15 minutes until tender.

  • 5

    While the chicken and vegetables roast, lightly toast the rice cakes in a dry skillet or toaster until they become crispy.

  • 6

    In a bowl, gently mash the avocado with a sprinkle of salt, some lemon juice, and a bit more chopped herbs.

  • 7

    To assemble, spread a layer of smashed avocado on each crispy rice cake, top with roasted vegetables, and finish with slices of lemon-herb chicken.

  • 8

    Serve immediately and enjoy the mix of textures and flavors.

Crispy Rice Cakes with Lemon-Herb Chicken, Smashed Avocado, and Roasted Vegetables

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

Crispy Rice Cakes with Lemon-Herb Chicken, Smashed Avocado, and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Rice Cakes with Lemon-Herb Chicken, Smashed Avocado, and Roasted Vegetables

Enjoy the delightful contrast of crispy, airy rice cakes topped with zesty lemon-herb chicken, creamy smashed avocado, and a colorful medley of roasted vegetables. This dish offers a satisfying blend of textures and flavors perfect for a nourishing meal.

NUTRITION

510kcal
Protein
42.5g
Fat
24.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Plain Rice Cakes

1/2 Avocado, smashed

1/2 cup Mixed Bell Peppers

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the 4 oz chicken breast with salt, black pepper, lemon juice, and chopped fresh herbs.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for approximately 18-20 minutes until cooked through. Once done, slice the chicken into bite-size pieces.

  • 4

    Meanwhile, chop the mixed bell peppers and zucchini into chunks. Toss them with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 12-15 minutes until tender.

  • 5

    While the chicken and vegetables roast, lightly toast the rice cakes in a dry skillet or toaster until they become crispy.

  • 6

    In a bowl, gently mash the avocado with a sprinkle of salt, some lemon juice, and a bit more chopped herbs.

  • 7

    To assemble, spread a layer of smashed avocado on each crispy rice cake, top with roasted vegetables, and finish with slices of lemon-herb chicken.

  • 8

    Serve immediately and enjoy the mix of textures and flavors.