Grilled Chicken Breast with Steamed Bok Choy and Tamari Mushrooms over Brown Rice

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

Grilled Chicken Breast with Steamed Bok Choy and Tamari Mushrooms over Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Steamed Bok Choy and Tamari Mushrooms over Brown Rice

Enjoy a vibrant Asian-inspired dinner featuring a perfectly grilled chicken breast, tender steamed bok choy, and umami-rich tamari mushrooms, all served atop a bed of nutty brown rice. The dish is accented with a drizzle of olive oil and a sprinkle of sesame seeds, creating a harmonious blend of flavors and textures that is as nutritious as it is delicious.

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NUTRITION

421kcal
Protein
35.2g
Fat
19.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup Baby Bok Choy (70g)

0.5 cup Button Mushrooms (35g)

1 tbsp Low-Sodium Tamari (16g)

1 tbsp Olive Oil (14g)

0.5 cup Cooked Brown Rice (100g)

1 tsp Sesame Seeds (3g)

1 tsp Fresh Ginger (2g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Marinate the chicken breast by rubbing it with a mixture of minced garlic, grated fresh ginger, and a drizzle of tamari. Allow it to rest for at least 15 minutes.

  • 2

    Preheat the grill to medium-high heat. Lightly brush the grill grate with olive oil to prevent sticking.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, steam the baby bok choy in a steamer for about 3-4 minutes until tender but still crisp.

  • 5

    In a small pan, heat a bit of the remaining olive oil over medium heat. Add the button mushrooms and sauté for 3-4 minutes until they soften and start to brown. Drizzle the tamari over the mushrooms and sauté for an additional minute to incorporate the flavor.

  • 6

    Prepare the cooked brown rice if not already ready. Warm it slightly if desired.

  • 7

    Plate the dish by placing the brown rice as a base, arranging the steamed bok choy alongside, and topping with sliced grilled chicken breast. Spoon the tamari mushrooms over the top and finish with a light sprinkle of sesame seeds for garnish.

Grilled Chicken Breast with Steamed Bok Choy and Tamari Mushrooms over Brown Rice

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

Grilled Chicken Breast with Steamed Bok Choy and Tamari Mushrooms over Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Steamed Bok Choy and Tamari Mushrooms over Brown Rice

Enjoy a vibrant Asian-inspired dinner featuring a perfectly grilled chicken breast, tender steamed bok choy, and umami-rich tamari mushrooms, all served atop a bed of nutty brown rice. The dish is accented with a drizzle of olive oil and a sprinkle of sesame seeds, creating a harmonious blend of flavors and textures that is as nutritious as it is delicious.

NUTRITION

421kcal
Protein
35.2g
Fat
19.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup Baby Bok Choy (70g)

0.5 cup Button Mushrooms (35g)

1 tbsp Low-Sodium Tamari (16g)

1 tbsp Olive Oil (14g)

0.5 cup Cooked Brown Rice (100g)

1 tsp Sesame Seeds (3g)

1 tsp Fresh Ginger (2g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Marinate the chicken breast by rubbing it with a mixture of minced garlic, grated fresh ginger, and a drizzle of tamari. Allow it to rest for at least 15 minutes.

  • 2

    Preheat the grill to medium-high heat. Lightly brush the grill grate with olive oil to prevent sticking.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, steam the baby bok choy in a steamer for about 3-4 minutes until tender but still crisp.

  • 5

    In a small pan, heat a bit of the remaining olive oil over medium heat. Add the button mushrooms and sauté for 3-4 minutes until they soften and start to brown. Drizzle the tamari over the mushrooms and sauté for an additional minute to incorporate the flavor.

  • 6

    Prepare the cooked brown rice if not already ready. Warm it slightly if desired.

  • 7

    Plate the dish by placing the brown rice as a base, arranging the steamed bok choy alongside, and topping with sliced grilled chicken breast. Spoon the tamari mushrooms over the top and finish with a light sprinkle of sesame seeds for garnish.