Crispy Chicken and Sautéed Cauliflower Rice with Mixed Vegetables

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

Crispy Chicken and Sautéed Cauliflower Rice with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Sautéed Cauliflower Rice with Mixed Vegetables

Enjoy a balanced plate featuring a light, crispy chicken breast paired with fragrant sautéed cauliflower rice and colorful mixed vegetables. This dish offers a delightful crunch and a mix of tender veggies, all brought together with a drizzle of olive oil and a touch of seasoning.

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NUTRITION

342kcal
Protein
39.6g
Fat
8.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Flour

1 large Egg White

1 cup Cauliflower Rice

1/2 cup Mixed Vegetables (Bell Pepper & Zucchini)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly coat the chicken breast by first dusting it with whole wheat flour and then dipping it in the egg white. Season with salt and pepper.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the chicken is crispy and cooked through.

  • 4

    Meanwhile, heat the olive oil in a pan over medium heat. Add the cauliflower rice and sauté for 3-4 minutes.

  • 5

    Add the mixed vegetables to the pan and continue to cook for an additional 3 minutes, stirring occasionally.

  • 6

    Season the sautéed vegetables with a pinch of salt and pepper to taste.

  • 7

    Slice the crispy chicken and serve it over or alongside the cauliflower rice and vegetables for a balanced, nutrient-packed meal.

Crispy Chicken and Sautéed Cauliflower Rice with Mixed Vegetables

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

Crispy Chicken and Sautéed Cauliflower Rice with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Sautéed Cauliflower Rice with Mixed Vegetables

Enjoy a balanced plate featuring a light, crispy chicken breast paired with fragrant sautéed cauliflower rice and colorful mixed vegetables. This dish offers a delightful crunch and a mix of tender veggies, all brought together with a drizzle of olive oil and a touch of seasoning.

NUTRITION

342kcal
Protein
39.6g
Fat
8.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Whole Wheat Flour

1 large Egg White

1 cup Cauliflower Rice

1/2 cup Mixed Vegetables (Bell Pepper & Zucchini)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly coat the chicken breast by first dusting it with whole wheat flour and then dipping it in the egg white. Season with salt and pepper.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the chicken is crispy and cooked through.

  • 4

    Meanwhile, heat the olive oil in a pan over medium heat. Add the cauliflower rice and sauté for 3-4 minutes.

  • 5

    Add the mixed vegetables to the pan and continue to cook for an additional 3 minutes, stirring occasionally.

  • 6

    Season the sautéed vegetables with a pinch of salt and pepper to taste.

  • 7

    Slice the crispy chicken and serve it over or alongside the cauliflower rice and vegetables for a balanced, nutrient-packed meal.