Crispy Kimchi Chicken and Veggie Rice

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

Crispy Kimchi Chicken and Veggie Rice

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Chicken and Veggie Rice

Enjoy a dynamic blend of crispy, golden chicken with a tangy kimchi twist teamed with nutrient-rich brown rice and vibrant stir-fried veggies. A satisfying dish that balances textures and flavors for a hearty yet healthy meal.

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NUTRITION

397kcal
Protein
37.6g
Fat
6.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Kimchi

1/2 cup cooked Brown Rice

1/4 cup Panko Breadcrumbs

1 cup mixed bell pepper and zucchini

Non-stick Cooking Spray

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Dredge it in panko breadcrumbs until evenly coated.

  • 3

    Spray the coated chicken lightly with non-stick cooking spray and place it on the baking sheet.

  • 4

    Bake the chicken for about 18-20 minutes, flipping halfway through, until the coating is crispy and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, warm the kimchi in a small pan over low heat and stir-fry the mixed bell pepper and zucchini in a non-stick skillet until just tender.

  • 6

    Combine the warm cooked brown rice with the stir-fried veggies to create a flavorful base.

  • 7

    Slice the crispy chicken and serve it on top of the rice and veggie mixture, drizzling the heated kimchi over the dish for an extra tangy kick.

Crispy Kimchi Chicken and Veggie Rice

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

Crispy Kimchi Chicken and Veggie Rice

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Chicken and Veggie Rice

Enjoy a dynamic blend of crispy, golden chicken with a tangy kimchi twist teamed with nutrient-rich brown rice and vibrant stir-fried veggies. A satisfying dish that balances textures and flavors for a hearty yet healthy meal.

NUTRITION

397kcal
Protein
37.6g
Fat
6.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Kimchi

1/2 cup cooked Brown Rice

1/4 cup Panko Breadcrumbs

1 cup mixed bell pepper and zucchini

Non-stick Cooking Spray

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Dredge it in panko breadcrumbs until evenly coated.

  • 3

    Spray the coated chicken lightly with non-stick cooking spray and place it on the baking sheet.

  • 4

    Bake the chicken for about 18-20 minutes, flipping halfway through, until the coating is crispy and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, warm the kimchi in a small pan over low heat and stir-fry the mixed bell pepper and zucchini in a non-stick skillet until just tender.

  • 6

    Combine the warm cooked brown rice with the stir-fried veggies to create a flavorful base.

  • 7

    Slice the crispy chicken and serve it on top of the rice and veggie mixture, drizzling the heated kimchi over the dish for an extra tangy kick.