YOUR SOLIN GENERATED RECIPE
Egg White Chicken Adobo Bowl with Steamed Spinach
Sautéed chicken and fluffy egg whites simmered in a tangy garlic-vinegar sauce, served over a bed of rice and spinach with a savory toasted garlic finish.
INGREDIENTS
2 oz Chicken Breast, diced
1/3 cup Egg Whites
3/4 cup Cooked Brown Rice
1 cup Cauliflower Rice
2 cups Fresh Spinach
1 tbsp Coconut Aminos
1 tsp Avocado Oil
2 cloves Garlic, minced
1 tbsp Apple Cider Vinegar
PREPARATION
Heat avocado oil in a large skillet over medium heat and sauté minced garlic until fragrant and lightly golden.
Add the diced chicken breast to the pan and cook until browned on all sides, approximately 5 minutes.
Stir in the coconut aminos, apple cider vinegar, and a pinch of black pepper, then simmer for 3-4 minutes until the sauce reduces.
In a separate non-stick skillet, scramble the egg whites over medium-low heat until they are light, fluffy, and fully set.
Steam the spinach and cauliflower rice together in a steamer basket for 3 minutes until the spinach is wilted and the cauliflower is tender.
Layer the cooked brown rice, cauliflower rice, and steamed spinach in a serving bowl.
Top the bowl with the chicken adobo and egg whites, drizzling any remaining pan sauce over the dish before serving.