Name: One-Pan Saffron-Spiced Chicken and Rice with Fresh Bell Peppers and Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 0.5 cup cooked Brown Rice; 1 medium Red Bell Pepper; 0.33 cup Green Peas; 1 tsp Olive Oil; 1 pinch Saffron Threads; 0.5 cup low sodium Chicken Broth; Salt and Black Pepper to taste

One-Pan Saffron-Spiced Chicken and Rice with Fresh Bell Peppers and Peas

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

YOUR SOLIN GENERATED RECIPE

One-Pan Saffron-Spiced Chicken and Rice with Fresh Bell Peppers and Peas

A vibrant one-pan meal featuring tender saffron-infused chicken paired with nutty brown rice, crisp bell peppers, and sweet peas. This dish is a hassle-free yet flavorful option that packs a balanced mix of protein, wholesome grains, and fresh vegetables for a satisfying dinner.

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NUTRITION

Protein

45.8g

Fat

6.8g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup cooked Brown Rice

1 medium Red Bell Pepper

0.33 cup Green Peas

1 tsp Olive Oil

1 pinch Saffron Threads

0.5 cup low sodium Chicken Broth

Salt and Black Pepper to taste

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PREPARATION

1
Preheat a large, deep skillet or sauté pan over medium heat and add the olive oil.
2
Season the chicken breast with salt and black pepper. Add the chicken to the pan and sear on both sides until golden, about 3-4 minutes per side.
3
Stir in the saffron threads and pour in the low sodium chicken broth to deglaze the pan, ensuring all browned bits are lifted.
4
Add the cooked brown rice, spreading it evenly around the chicken.
5
Toss in the chopped red bell pepper and green peas. Reduce the heat to low and cover the pan.
6
Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and ensuring that the chicken is cooked through.
7
Adjust seasoning with salt and pepper as needed before serving.