Spicy Sriracha Chicken Broth Bowl with Fresh Vegetables

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

Spicy Sriracha Chicken Broth Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Broth Bowl with Fresh Vegetables

A warming bowl featuring tender chicken breast in a savory, spicy sriracha-infused broth paired with crisp fresh vegetables and a hint of quinoa for added substance. This bowl is ideal for any mealtime when you need a balance of comforting flavors and a satisfying nutritional profile.

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NUTRITION

330kcal
Protein
40.5g
Fat
5.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

0.5 cup sliced Red Bell Pepper

1 cup Mixed Lettuce

0.25 cup julienned Carrot

0.33 cup Cooked Quinoa

1 tbsp Sriracha Sauce

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

  • 1

    Start by preparing all fresh ingredients: slice the red bell pepper, julienne the carrot, chop the lettuce, mince the garlic, and grate the ginger.

  • 2

    In a medium saucepan, bring the low-sodium chicken broth to a simmer along with the minced garlic and ginger.

  • 3

    Add the chicken breast to the simmering broth and poach until cooked through, about 10 minutes. Remove the chicken and shred or slice it into bite-sized pieces.

  • 4

    Stir in the sriracha sauce into the broth for a spicy kick.

  • 5

    Add the red bell pepper and carrots to the broth and simmer for an additional 2-3 minutes until slightly tender but still crisp.

  • 6

    To assemble the bowl, place the mixed lettuce at the bottom, add the cooked quinoa, then top with the poached chicken and vegetables.

  • 7

    Drizzle with any remaining broth and garnish with extra sriracha, if desired, for an additional flavor boost.

Spicy Sriracha Chicken Broth Bowl with Fresh Vegetables

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

Spicy Sriracha Chicken Broth Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Broth Bowl with Fresh Vegetables

A warming bowl featuring tender chicken breast in a savory, spicy sriracha-infused broth paired with crisp fresh vegetables and a hint of quinoa for added substance. This bowl is ideal for any mealtime when you need a balance of comforting flavors and a satisfying nutritional profile.

NUTRITION

330kcal
Protein
40.5g
Fat
5.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

0.5 cup sliced Red Bell Pepper

1 cup Mixed Lettuce

0.25 cup julienned Carrot

0.33 cup Cooked Quinoa

1 tbsp Sriracha Sauce

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

  • 1

    Start by preparing all fresh ingredients: slice the red bell pepper, julienne the carrot, chop the lettuce, mince the garlic, and grate the ginger.

  • 2

    In a medium saucepan, bring the low-sodium chicken broth to a simmer along with the minced garlic and ginger.

  • 3

    Add the chicken breast to the simmering broth and poach until cooked through, about 10 minutes. Remove the chicken and shred or slice it into bite-sized pieces.

  • 4

    Stir in the sriracha sauce into the broth for a spicy kick.

  • 5

    Add the red bell pepper and carrots to the broth and simmer for an additional 2-3 minutes until slightly tender but still crisp.

  • 6

    To assemble the bowl, place the mixed lettuce at the bottom, add the cooked quinoa, then top with the poached chicken and vegetables.

  • 7

    Drizzle with any remaining broth and garnish with extra sriracha, if desired, for an additional flavor boost.