Crispy Kimchi Brown Rice with Sautéed Chicken and Fresh Vegetables

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

Crispy Kimchi Brown Rice with Sautéed Chicken and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Brown Rice with Sautéed Chicken and Fresh Vegetables

A vibrant bowl combining crispy, tangy kimchi with nutty brown rice, tender sautéed chicken, and a colorful medley of fresh vegetables. This dish offers a delightful balance of textures and flavors, featuring zesty, fermented notes coupled with the satisfying crunch of fresh produce – perfect for a nutritious and energizing meal.

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NUTRITION

340kcal
Protein
32.4g
Fat
7.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/4 cup Kimchi

1 cup Mixed Fresh Vegetables (Bell Pepper, Carrot, Cucumber)

1 teaspoon Olive Oil

2 tablespoons Green Onion

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PREPARATION

  • 1

    Thinly slice the Chicken Breast into bite-sized strips.

  • 2

    Rinse and pat dry the chicken. Season lightly with salt and pepper if desired.

  • 3

    Heat the Olive Oil in a non-stick skillet over medium heat. Sauté the chicken strips until they turn golden and are cooked through, about 5-7 minutes.

  • 4

    While the chicken is cooking, prepare the Brown Rice according to package instructions if not pre-cooked.

  • 5

    In a separate bowl, gently toss the Mixed Fresh Vegetables. They can be used raw for added crunch or lightly sautéed for a softer texture.

  • 6

    Warm the Kimchi slightly in a small pan to enhance its crispiness, being careful not to overcook.

  • 7

    Assemble the bowl by layering the cooked Brown Rice as the base, then top with the sautéed Chicken, warmed Kimchi, and fresh vegetable medley.

  • 8

    Garnish with chopped Green Onions for added flavor and a burst of freshness before serving.

Crispy Kimchi Brown Rice with Sautéed Chicken and Fresh Vegetables

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

Crispy Kimchi Brown Rice with Sautéed Chicken and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Brown Rice with Sautéed Chicken and Fresh Vegetables

A vibrant bowl combining crispy, tangy kimchi with nutty brown rice, tender sautéed chicken, and a colorful medley of fresh vegetables. This dish offers a delightful balance of textures and flavors, featuring zesty, fermented notes coupled with the satisfying crunch of fresh produce – perfect for a nutritious and energizing meal.

NUTRITION

340kcal
Protein
32.4g
Fat
7.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/4 cup Kimchi

1 cup Mixed Fresh Vegetables (Bell Pepper, Carrot, Cucumber)

1 teaspoon Olive Oil

2 tablespoons Green Onion

PREPARATION

  • 1

    Thinly slice the Chicken Breast into bite-sized strips.

  • 2

    Rinse and pat dry the chicken. Season lightly with salt and pepper if desired.

  • 3

    Heat the Olive Oil in a non-stick skillet over medium heat. Sauté the chicken strips until they turn golden and are cooked through, about 5-7 minutes.

  • 4

    While the chicken is cooking, prepare the Brown Rice according to package instructions if not pre-cooked.

  • 5

    In a separate bowl, gently toss the Mixed Fresh Vegetables. They can be used raw for added crunch or lightly sautéed for a softer texture.

  • 6

    Warm the Kimchi slightly in a small pan to enhance its crispiness, being careful not to overcook.

  • 7

    Assemble the bowl by layering the cooked Brown Rice as the base, then top with the sautéed Chicken, warmed Kimchi, and fresh vegetable medley.

  • 8

    Garnish with chopped Green Onions for added flavor and a burst of freshness before serving.