Name: Chicken Breast Plov with Brown Rice and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast, cubed; 1/4 cup dry Brown Rice; 100g Carrots, julienned; 50g Yellow Onion, diced; 1 tsp Avocado Oil; 1 clove Garlic, whole; 1 tsp Cumin Seeds; Salt and Pepper to taste

Chicken Breast Plov with Brown Rice and Carrots

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

YOUR SOLIN GENERATED RECIPE

Chicken Breast Plov with Brown Rice and Carrots

Sautéed chicken breast and sweet carrots simmered with nutty brown rice and warm cumin, finished with a touch of aromatic garlic.

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NUTRITION

Protein

39.8g

Fat

10.4g

Carbs

52.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, cubed

1/4 cup dry Brown Rice

100g Carrots, julienned

50g Yellow Onion, diced

1 tsp Avocado Oil

1 clove Garlic, whole

1 tsp Cumin Seeds

Salt and Pepper to taste

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PREPARATION

1
Rinse the brown rice thoroughly in cold water and soak for 20 minutes before draining.
2
Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the cubed chicken breast and sear until golden brown on all sides, then remove and set aside.
4
In the same pot, sauté the onions until translucent, then add the julienned carrots and cumin seeds, cooking until the carrots soften.
5
Return the chicken to the pot and layer the drained brown rice evenly over the top without stirring.
6
Gently pour in enough hot water to cover the rice by about half an inch and tuck the whole garlic clove into the center.
7
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 35-40 minutes until the water is absorbed and rice is tender.
8
Remove from heat, let it rest covered for 10 minutes, then fluff with a fork and serve.