YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Vegetable Rice
A satisfying and crunchy chicken dish paired with a medley of vibrant vegetables and hearty brown rice. The chicken is lightly crisped in the oven with a gentle coating that locks in flavor, while the vegetables provide a refreshing balance of texture and color. This meal is designed to hit your protein target while staying within your calorie budget.
INGREDIENTS
4 oz Chicken Breast
½ cup cooked Brown Rice
1 cup chopped Broccoli
½ medium Red Bell Pepper, sliced
1 tsp Olive Oil
½ tbsp Cornstarch
1 clove minced Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chicken breast dry with paper towels. In a small bowl, mix the cornstarch with a pinch of salt and pepper.
Lightly dredge the chicken in the cornstarch mixture to create a thin coating. Drizzle a teaspoon of olive oil over the chicken, ensuring an even, crispy finish.
Place the chicken on the prepared baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F (74°C). For extra crispiness, broil the chicken for an additional 2-3 minutes at the end.
While the chicken bakes, steam the broccoli and red bell pepper slices until they are tender yet crisp, about 4-5 minutes. In a small pan, lightly sauté the minced garlic in a splash of olive oil for about 1 minute to bring out its aroma before mixing with the vegetables.
Prepare the cooked brown rice if not already prepared, or warm it up. Season with a pinch of salt and pepper.
Plate the brown rice as a base, arrange the steamed vegetables on top and place the crispy chicken breast beside them. Serve immediately.