Seared Chicken Breast with Crunchy Vegetable Noodle Salad

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

Seared Chicken Breast with Crunchy Vegetable Noodle Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Vegetable Noodle Salad

Pan-seared chicken breast served over a bed of whole grain noodles and julienned vegetables, tossed in a zesty ginger-lime dressing for a refreshing crunch.

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NUTRITION

425kcal
Protein
40.4g
Fat
9.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 oz Whole Grain Cereal Noodles

0.5 cup julienned Carrots

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Cucumber

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Bring a medium pot of water to a boil and cook the whole grain noodles according to package directions until al dente, then drain and rinse with cold water.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked and golden brown.

  • 3

    While the chicken is cooking, julienne the carrots, red bell pepper, and cucumber into thin, matchstick-sized pieces.

  • 4

    In a small bowl, whisk together the coconut aminos, toasted sesame oil, and fresh lime juice to create the dressing.

  • 5

    Toss the cold noodles and sliced vegetables together in a large bowl with the prepared dressing.

  • 6

    Slice the seared chicken breast into strips and serve on top of the chilled noodle salad.

Seared Chicken Breast with Crunchy Vegetable Noodle Salad

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

Seared Chicken Breast with Crunchy Vegetable Noodle Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Vegetable Noodle Salad

Pan-seared chicken breast served over a bed of whole grain noodles and julienned vegetables, tossed in a zesty ginger-lime dressing for a refreshing crunch.

NUTRITION

425kcal
Protein
40.4g
Fat
9.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 oz Whole Grain Cereal Noodles

0.5 cup julienned Carrots

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Cucumber

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Bring a medium pot of water to a boil and cook the whole grain noodles according to package directions until al dente, then drain and rinse with cold water.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked and golden brown.

  • 3

    While the chicken is cooking, julienne the carrots, red bell pepper, and cucumber into thin, matchstick-sized pieces.

  • 4

    In a small bowl, whisk together the coconut aminos, toasted sesame oil, and fresh lime juice to create the dressing.

  • 5

    Toss the cold noodles and sliced vegetables together in a large bowl with the prepared dressing.

  • 6

    Slice the seared chicken breast into strips and serve on top of the chilled noodle salad.