Name: Pan-Seared Chicken Sriracha Mayo Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup cooked jasmine rice; 2 tbsp diced avocado; 2 tbsp non-fat Greek yogurt; 1 tsp avocado oil mayonnaise; 1 tsp sriracha sauce; 0.5 tsp avocado oil; 0.5 cup sliced cucumber; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Sriracha Mayo Bowl

Pan-seared chicken breast seasoned with garlic and sea salt, served over fluffy jasmine rice with creamy avocado and a spicy sriracha-yogurt drizzle.

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NUTRITION

Protein

49.2g

Fat

16.3g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

2 tbsp diced avocado

2 tbsp non-fat Greek yogurt

1 tsp avocado oil mayonnaise

1 tsp sriracha sauce

0.5 tsp avocado oil

0.5 cup sliced cucumber

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
While the chicken cooks, whisk together the Greek yogurt, avocado oil mayonnaise, and sriracha in a small bowl until smooth.
5
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
6
Assemble the bowl by placing the warm jasmine rice at the base, topped with the sliced chicken, cucumber, and diced avocado.
7
Drizzle the sriracha mayo sauce over the top and serve immediately.