YOUR SOLIN GENERATED RECIPE
Grilled Chicken with Pickled Asparagus and White Rice Bowl
Savor a bright and balanced lunch bowl featuring tender grilled chicken, tangy pickled asparagus, and perfectly cooked white rice accented with a sprinkle of shredded cheese and crisp green beans. A whisper of olive oil and aromatic spices elevate this bowl into a comforting yet refreshing meal for your mid-day boost.
INGREDIENTS
3.5 oz Chicken Breast (raw)
1 cup cooked White Rice
0.5 cup extra cooked White Rice
0.5 cup Pickled Asparagus
0.5 cup Green Beans
1 oz Shredded Cheddar Cheese
0.5 tbsp Olive Oil
1 tbsp Lemon Juice
Seasonings (Salt, Pepper, Garlic Powder) to taste
PREPARATION
Start by marinating the chicken breast in a mixture of 0.5 tablespoon olive oil, lemon juice, salt, pepper, and garlic powder for at least 15 minutes.
Preheat your grill or grill pan to medium-high heat.
Grill the marinated chicken breast for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, reheat the extra 0.5 cup of cooked white rice if needed and lightly steam the green beans for about 3-4 minutes until just tender.
Once the chicken is done, slice it into strips.
In a bowl, assemble the meal by layering the cooked white rice as the base, topping it with the grilled chicken strips, pickled asparagus, steamed green beans, and finally sprinkle the shredded cheddar cheese over the top.
Garnish with additional lemon juice or seasonings if desired before serving.