Crispy Chicken Rice Bowl with Pickled Vegetables

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

Crispy Chicken Rice Bowl with Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Rice Bowl with Pickled Vegetables

A vibrant bowl featuring crispy, lightly breaded chicken breast with a perfect Latin-Asian twist. Served atop a bed of nutty brown rice and crowned with tangy, pickled vegetables, this dish offers a harmonious balance of textures and flavors, enhanced by a zesty lime-soy drizzle and fresh cilantro accents.

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NUTRITION

557kcal
Protein
36.7g
Fat
14.6g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg

1/4 cup Cornstarch

3/4 cup Cooked Brown Rice

1/2 cup Mixed Pickled Vegetables

1.5 teaspoons Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 tablespoon Fresh Lime Juice

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Thinly slice the chicken breast into strips or bite-sized pieces. Pat them dry with paper towels.

  • 2

    In a bowl, whisk together the egg. In another shallow dish, place the cornstarch. Dip the chicken pieces first into the egg, then dredge them evenly in the cornstarch, shaking off any excess.

  • 3

    Heat 1.5 teaspoons of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken pieces and cook until golden and crispy on all sides, about 4-5 minutes per side depending on thickness.

  • 4

    While the chicken cooks, prepare the rice bowl by placing 3/4 cup of warm cooked brown rice into a serving bowl.

  • 5

    Top the rice with the crispy chicken, then add the mixed pickled vegetables on the side for a tangy contrast.

  • 6

    Drizzle the bowl with low-sodium soy sauce and fresh lime juice. Garnish with freshly chopped cilantro.

  • 7

    Serve immediately and enjoy the balanced blend of savory, crispy chicken with the refreshing tanginess of pickled vegetables.

Crispy Chicken Rice Bowl with Pickled Vegetables

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

Crispy Chicken Rice Bowl with Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Rice Bowl with Pickled Vegetables

A vibrant bowl featuring crispy, lightly breaded chicken breast with a perfect Latin-Asian twist. Served atop a bed of nutty brown rice and crowned with tangy, pickled vegetables, this dish offers a harmonious balance of textures and flavors, enhanced by a zesty lime-soy drizzle and fresh cilantro accents.

NUTRITION

557kcal
Protein
36.7g
Fat
14.6g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg

1/4 cup Cornstarch

3/4 cup Cooked Brown Rice

1/2 cup Mixed Pickled Vegetables

1.5 teaspoons Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 tablespoon Fresh Lime Juice

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Thinly slice the chicken breast into strips or bite-sized pieces. Pat them dry with paper towels.

  • 2

    In a bowl, whisk together the egg. In another shallow dish, place the cornstarch. Dip the chicken pieces first into the egg, then dredge them evenly in the cornstarch, shaking off any excess.

  • 3

    Heat 1.5 teaspoons of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken pieces and cook until golden and crispy on all sides, about 4-5 minutes per side depending on thickness.

  • 4

    While the chicken cooks, prepare the rice bowl by placing 3/4 cup of warm cooked brown rice into a serving bowl.

  • 5

    Top the rice with the crispy chicken, then add the mixed pickled vegetables on the side for a tangy contrast.

  • 6

    Drizzle the bowl with low-sodium soy sauce and fresh lime juice. Garnish with freshly chopped cilantro.

  • 7

    Serve immediately and enjoy the balanced blend of savory, crispy chicken with the refreshing tanginess of pickled vegetables.