YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Egg White Rice Bowl
Start your day with a hearty and savory bowl featuring crispy baked chicken breast coated in a light panko crust, paired with fluffy egg whites and steamed brown rice, all topped with creamy avocado slices and a sprinkle of fresh green onions. This bowl balances textures and flavors for a satisfying, protein-packed breakfast.
INGREDIENTS
4 ounces Chicken Breast
4 large Egg Whites
1 cup Cooked Brown Rice
1/4 cup Panko Breadcrumbs
1 teaspoon Olive Oil
1/2 medium Avocado
Salt, Pepper, Garlic Powder to taste
2 tablespoons chopped Green Onions
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken breast dry and season both sides with salt, pepper, and a sprinkle of garlic powder.
Lightly brush the chicken with olive oil and then coat it evenly with panko breadcrumbs.
Place the chicken on the baking sheet and bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.
While the chicken is baking, prepare the egg whites. Warm a non-stick skillet over medium heat and pour in the egg whites. Stir gently until they are softly scrambled without overcooking.
Warm the cooked brown rice if necessary and divide it between serving bowls.
Slice the avocado and arrange the slices on top of the rice.
Once cooked, slice the crispy chicken into bite-sized strips and place them over the rice and avocado.
Top the bowl with the scrambled egg whites and garnish with chopped green onions.
Serve immediately while warm for a delicious and balanced breakfast bowl.