Name: Savory Rotisserie Chicken and Wild Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tbsp extra virgin olive oil; 0.5 cup diced yellow onion; 0.5 cup diced carrots; 1 cup sliced cremini mushrooms; 1 clove minced garlic; 1 tsp dried thyme; 2 oz shredded rotisserie chicken; 1 cup cooked wild rice; 0.5 cup chicken bone broth; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 oz chopped walnuts

Savory Rotisserie Chicken and Wild Rice Skillet

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

YOUR SOLIN GENERATED RECIPE

Savory Rotisserie Chicken and Wild Rice Skillet

Pan-seared rotisserie chicken and wild rice tossed with earthy mushrooms and toasted walnuts in a savory, umami-rich bone broth reduction.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.8g

Fat

32.7g

Carbs

58.0g

SERVINGS

1 serving

INGREDIENTS

1 tbsp extra virgin olive oil

0.5 cup diced yellow onion

0.5 cup diced carrots

1 cup sliced cremini mushrooms

1 clove minced garlic

1 tsp dried thyme

2 oz shredded rotisserie chicken

1 cup cooked wild rice

0.5 cup chicken bone broth

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz chopped walnuts

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
2
Add the diced onions, carrots, and mushrooms to the skillet and sauté for 6-8 minutes until the vegetables are softened and the mushrooms are golden brown.
3
Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
4
Add the shredded rotisserie chicken and cooked wild rice to the pan, stirring to incorporate with the vegetables.
5
Pour in the chicken bone broth and coconut aminos, using a wooden spoon to scrape any browned bits from the bottom of the skillet.
6
Simmer the mixture for 5 minutes, allowing the liquid to reduce slightly and the flavors to meld.
7
Season the skillet with sea salt and black pepper.
8
Top with chopped walnuts for a toasted crunch and serve immediately while hot.