Chicken and Saffron Rice with Sautéed Bell Peppers

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

Chicken and Saffron Rice with Sautéed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Saffron Rice with Sautéed Bell Peppers

Enjoy a vibrant and aromatic plate featuring lean chicken breast paired with fragrant saffron-infused rice and colorful sautéed bell peppers. This balanced meal offers a burst of flavors and textures that are both satisfying and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

354kcal
Protein
38.5g
Fat
8.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked saffron rice

1/2 cup sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

Pinch of Saffron Threads

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by marinating the 4 ounces of chicken breast with a pinch of saffron threads, salt, and pepper for 10 minutes.

  • 2

    Heat a non-stick skillet over medium heat and add the chicken breast. Sauté until golden on each side and cooked through, about 5-6 minutes per side depending on thickness.

  • 3

    While the chicken cooks, prepare the rice by combining the cooked white long-grain rice with a pinch of saffron threads and 1/4 cup low-sodium chicken broth in a small saucepan. Warm over low heat until the flavors meld, stirring occasionally.

  • 4

    In a separate pan, heat 1 teaspoon of extra virgin olive oil over medium heat and add the sliced red bell peppers. Sauté for about 3-4 minutes until tender yet crisp.

  • 5

    Plate the saffron-infused rice as the base, slice the chicken breast and lay it atop the rice, then top with the sautéed bell peppers.

  • 6

    Finish with an extra pinch of salt and pepper to taste and serve warm.

Chicken and Saffron Rice with Sautéed Bell Peppers

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

Chicken and Saffron Rice with Sautéed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Saffron Rice with Sautéed Bell Peppers

Enjoy a vibrant and aromatic plate featuring lean chicken breast paired with fragrant saffron-infused rice and colorful sautéed bell peppers. This balanced meal offers a burst of flavors and textures that are both satisfying and nourishing.

NUTRITION

354kcal
Protein
38.5g
Fat
8.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked saffron rice

1/2 cup sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

Pinch of Saffron Threads

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by marinating the 4 ounces of chicken breast with a pinch of saffron threads, salt, and pepper for 10 minutes.

  • 2

    Heat a non-stick skillet over medium heat and add the chicken breast. Sauté until golden on each side and cooked through, about 5-6 minutes per side depending on thickness.

  • 3

    While the chicken cooks, prepare the rice by combining the cooked white long-grain rice with a pinch of saffron threads and 1/4 cup low-sodium chicken broth in a small saucepan. Warm over low heat until the flavors meld, stirring occasionally.

  • 4

    In a separate pan, heat 1 teaspoon of extra virgin olive oil over medium heat and add the sliced red bell peppers. Sauté for about 3-4 minutes until tender yet crisp.

  • 5

    Plate the saffron-infused rice as the base, slice the chicken breast and lay it atop the rice, then top with the sautéed bell peppers.

  • 6

    Finish with an extra pinch of salt and pepper to taste and serve warm.