Crispy Kimchi Chicken and Veggie Brown Rice

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

Crispy Kimchi Chicken and Veggie Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Chicken and Veggie Brown Rice

Enjoy a vibrant bowl of crispy chicken paired with tangy kimchi, sautéed bell peppers and zucchini, all served atop a bed of nutty brown rice. This dish balances satisfying crunch with a burst of fermented flavor, perfect for a wholesome and savory meal.

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NUTRITION

411kcal
Protein
39.9g
Fat
9.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup Kimchi

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1 tsp Olive Oil

1 tsp Cornstarch

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Slice the chicken breast into strips or bite-sized pieces. In a bowl, season the chicken with salt, pepper, and garlic powder.

  • 2

    Dust the chicken lightly with cornstarch to help achieve a crispy texture.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken pieces and cook until golden and crispy on all sides, about 4-5 minutes per side.

  • 4

    Remove the chicken from the pan. In the same skillet, add diced red bell pepper and zucchini. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Add the cooked brown rice and kimchi to the vegetables, stirring to combine well and heat through.

  • 6

    Return the crispy chicken to the skillet and toss everything together so the flavors meld.

  • 7

    Plate the dish and garnish with extra kimchi or green onions if desired. Serve warm.

Crispy Kimchi Chicken and Veggie Brown Rice

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

Crispy Kimchi Chicken and Veggie Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Chicken and Veggie Brown Rice

Enjoy a vibrant bowl of crispy chicken paired with tangy kimchi, sautéed bell peppers and zucchini, all served atop a bed of nutty brown rice. This dish balances satisfying crunch with a burst of fermented flavor, perfect for a wholesome and savory meal.

NUTRITION

411kcal
Protein
39.9g
Fat
9.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup Kimchi

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1 tsp Olive Oil

1 tsp Cornstarch

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Slice the chicken breast into strips or bite-sized pieces. In a bowl, season the chicken with salt, pepper, and garlic powder.

  • 2

    Dust the chicken lightly with cornstarch to help achieve a crispy texture.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken pieces and cook until golden and crispy on all sides, about 4-5 minutes per side.

  • 4

    Remove the chicken from the pan. In the same skillet, add diced red bell pepper and zucchini. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Add the cooked brown rice and kimchi to the vegetables, stirring to combine well and heat through.

  • 6

    Return the crispy chicken to the skillet and toss everything together so the flavors meld.

  • 7

    Plate the dish and garnish with extra kimchi or green onions if desired. Serve warm.