Name: Creamy Baked Chicken and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz chicken breast; 2 cup cauliflower rice; 0.25 cup full-fat coconut milk; 0.5 tbsp olive oil; 1 cup fresh baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp onion powder; 1 tsp nutritional yeast

Creamy Baked Chicken and Cauliflower Rice

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

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken and Cauliflower Rice

Chicken breast baked in a velvety coconut-garlic sauce over riced cauliflower for a satisfying, veggie-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.3g

Fat

22.2g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

4.25 oz chicken breast

2 cup cauliflower rice

0.25 cup full-fat coconut milk

0.5 tbsp olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tsp nutritional yeast

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small mixing bowl, whisk together the full-fat coconut milk, minced garlic, onion powder, sea salt, black pepper, and nutritional yeast until smooth.
3
Place the cauliflower rice and fresh baby spinach in a medium-sized baking dish, drizzle with olive oil, and toss until the greens are slightly wilted and combined.
4
Season the chicken breast lightly with an extra pinch of salt and pepper, then nestle it into the center of the cauliflower mixture.
5
Pour the creamy coconut sauce evenly over the chicken and the cauliflower rice base.
6
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbling.
7
Remove from the oven and let the dish rest for 5 minutes before slicing the chicken and serving it over the creamy rice.