Spicy Kimchi Brown Rice with Crispy Chicken

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

Spicy Kimchi Brown Rice with Crispy Chicken

YOUR SOLIN GENERATED RECIPE

Spicy Kimchi Brown Rice with Crispy Chicken

Enjoy a vibrant bowl of spicy kimchi mixed with tender brown rice and perfectly crispy baked chicken. This dish balances the zing of fermented kimchi with a satisfying crunch of lightly coated chicken, finished with a drizzle of toasted sesame oil for an extra burst of flavor.

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NUTRITION

366kcal
Protein
34.8g
Fat
9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup Kimchi

1 tbsp Cornstarch

1 tsp Sesame Oil

2 tbsp chopped Scallions

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into strips or bite-sized pieces. In a bowl, toss the chicken with a pinch of black pepper.

  • 3

    Lightly coat the chicken pieces with cornstarch to help achieve a crispy texture when baked.

  • 4

    Place the coated chicken on the baking sheet and bake for 18-20 minutes, turning halfway through, until the chicken is cooked through and the edges are crispy.

  • 5

    Meanwhile, warm the cooked brown rice in a small pot or microwave. Stir in the kimchi, allowing the flavors to meld together.

  • 6

    Once the chicken finishes baking, assemble the dish by layering the rice and kimchi mixture in a bowl and topping it with the crispy chicken.

  • 7

    Drizzle sesame oil over the dish and garnish with chopped scallions before serving.

Spicy Kimchi Brown Rice with Crispy Chicken

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

Spicy Kimchi Brown Rice with Crispy Chicken

YOUR SOLIN GENERATED RECIPE

Spicy Kimchi Brown Rice with Crispy Chicken

Enjoy a vibrant bowl of spicy kimchi mixed with tender brown rice and perfectly crispy baked chicken. This dish balances the zing of fermented kimchi with a satisfying crunch of lightly coated chicken, finished with a drizzle of toasted sesame oil for an extra burst of flavor.

NUTRITION

366kcal
Protein
34.8g
Fat
9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup Kimchi

1 tbsp Cornstarch

1 tsp Sesame Oil

2 tbsp chopped Scallions

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into strips or bite-sized pieces. In a bowl, toss the chicken with a pinch of black pepper.

  • 3

    Lightly coat the chicken pieces with cornstarch to help achieve a crispy texture when baked.

  • 4

    Place the coated chicken on the baking sheet and bake for 18-20 minutes, turning halfway through, until the chicken is cooked through and the edges are crispy.

  • 5

    Meanwhile, warm the cooked brown rice in a small pot or microwave. Stir in the kimchi, allowing the flavors to meld together.

  • 6

    Once the chicken finishes baking, assemble the dish by layering the rice and kimchi mixture in a bowl and topping it with the crispy chicken.

  • 7

    Drizzle sesame oil over the dish and garnish with chopped scallions before serving.