Crispy Chicken and Fresh Vegetable Rice Bowl

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

Crispy Chicken and Fresh Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Rice Bowl

Enjoy a nourishing bowl featuring a lightly crispy, almond flour-coated chicken breast paired with a vibrant mix of red bell pepper, carrot, and spinach served over hearty brown rice. This dish delivers a satisfying crunch from the chicken with the fresh burst of garden vegetables, perfect for a balanced meal any time of day.

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NUTRITION

417kcal
Protein
42.4g
Fat
12.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1/2 cup Cooked Brown Rice

1/2 medium Red Bell Pepper

1 small Carrot

1 cup Spinach

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast lightly with salt and pepper. Coat it evenly with almond flour for a crispy texture.

  • 3

    Lightly spray the coated chicken with olive oil spray to help achieve a golden crust, then place it on the baking sheet.

  • 4

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F and the coating is crispy.

  • 5

    While the chicken bakes, prepare the vegetables. Slice the red bell pepper and carrot into thin strips.

  • 6

    In a bowl, combine the cooked brown rice, spinach, sliced bell pepper, and carrot. Toss gently to mix.

  • 7

    Once the chicken is cooked, slice it into strips and place it atop the rice and vegetable mixture.

  • 8

    Serve warm and enjoy a balanced, flavorful meal that fits neatly within your macro and calorie goals.

Crispy Chicken and Fresh Vegetable Rice Bowl

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

Crispy Chicken and Fresh Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Rice Bowl

Enjoy a nourishing bowl featuring a lightly crispy, almond flour-coated chicken breast paired with a vibrant mix of red bell pepper, carrot, and spinach served over hearty brown rice. This dish delivers a satisfying crunch from the chicken with the fresh burst of garden vegetables, perfect for a balanced meal any time of day.

NUTRITION

417kcal
Protein
42.4g
Fat
12.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1/2 cup Cooked Brown Rice

1/2 medium Red Bell Pepper

1 small Carrot

1 cup Spinach

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast lightly with salt and pepper. Coat it evenly with almond flour for a crispy texture.

  • 3

    Lightly spray the coated chicken with olive oil spray to help achieve a golden crust, then place it on the baking sheet.

  • 4

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F and the coating is crispy.

  • 5

    While the chicken bakes, prepare the vegetables. Slice the red bell pepper and carrot into thin strips.

  • 6

    In a bowl, combine the cooked brown rice, spinach, sliced bell pepper, and carrot. Toss gently to mix.

  • 7

    Once the chicken is cooked, slice it into strips and place it atop the rice and vegetable mixture.

  • 8

    Serve warm and enjoy a balanced, flavorful meal that fits neatly within your macro and calorie goals.