Crispy Peanut Chicken with Crunchy Sautéed Greens and Brown Rice

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

Crispy Peanut Chicken with Crunchy Sautéed Greens and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Chicken with Crunchy Sautéed Greens and Brown Rice

Enjoy a vibrant plate featuring crispy baked chicken glazed with a light, tangy peanut sauce, served over nutty brown rice and topped with crunchy sautéed kale infused with garlic. This dish brings together a balance of textures and flavors that makes every bite exciting while keeping the macros just right for a nourishing meal.

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NUTRITION

408kcal
Protein
34.8g
Fat
14.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 tbsp unsalted Peanut Butter

1 tsp low sodium Soy Sauce

1 tsp Honey

1 cup chopped Kale

1 clove Garlic, minced

1 tsp Olive Oil

Pinch of Red Chili Flakes

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix together the peanut butter, soy sauce, honey, and a pinch of red chili flakes to create a tangy peanut sauce.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush the top generously with the peanut sauce.

  • 4

    Bake the chicken in the preheated oven for 20-25 minutes or until it reaches an internal temperature of 165°F (74°C), then let it rest for a few minutes before slicing.

  • 5

    While the chicken bakes, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the chopped kale to the skillet and sauté for 3-4 minutes until the greens are tender yet still crunchy.

  • 7

    Heat the pre-cooked brown rice (or cook if not prepared ahead) to warm it through.

  • 8

    Assemble the plate by layering the warm brown rice, topping with sliced crispy peanut chicken, and serving the sautéed kale on the side. Drizzle any remaining peanut sauce over the chicken if desired.

Crispy Peanut Chicken with Crunchy Sautéed Greens and Brown Rice

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

Crispy Peanut Chicken with Crunchy Sautéed Greens and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Chicken with Crunchy Sautéed Greens and Brown Rice

Enjoy a vibrant plate featuring crispy baked chicken glazed with a light, tangy peanut sauce, served over nutty brown rice and topped with crunchy sautéed kale infused with garlic. This dish brings together a balance of textures and flavors that makes every bite exciting while keeping the macros just right for a nourishing meal.

NUTRITION

408kcal
Protein
34.8g
Fat
14.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 tbsp unsalted Peanut Butter

1 tsp low sodium Soy Sauce

1 tsp Honey

1 cup chopped Kale

1 clove Garlic, minced

1 tsp Olive Oil

Pinch of Red Chili Flakes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix together the peanut butter, soy sauce, honey, and a pinch of red chili flakes to create a tangy peanut sauce.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush the top generously with the peanut sauce.

  • 4

    Bake the chicken in the preheated oven for 20-25 minutes or until it reaches an internal temperature of 165°F (74°C), then let it rest for a few minutes before slicing.

  • 5

    While the chicken bakes, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the chopped kale to the skillet and sauté for 3-4 minutes until the greens are tender yet still crunchy.

  • 7

    Heat the pre-cooked brown rice (or cook if not prepared ahead) to warm it through.

  • 8

    Assemble the plate by layering the warm brown rice, topping with sliced crispy peanut chicken, and serving the sautéed kale on the side. Drizzle any remaining peanut sauce over the chicken if desired.