Name: Chicken Vermicelli with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz brown rice vermicelli; 0.5 cup carrots; 0.5 cup parsnips; 2 tsp avocado oil; 1 tbsp coconut aminos; 0.5 tsp garlic powder; 0.5 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Chicken Vermicelli with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Chicken Vermicelli with Roasted Root Vegetables

Pan-seared chicken and tender rice vermicelli tossed with caramelized roasted carrots and parsnips for a comforting, earthy finish.

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NUTRITION

Protein

49.2g

Fat

16.1g

Carbs

56.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice vermicelli

0.5 cup carrots

0.5 cup parsnips

2 tsp avocado oil

1 tbsp coconut aminos

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss diced carrots and parsnips with 1 teaspoon of avocado oil, sea salt, and black pepper; roast for 20-25 minutes until tender and caramelized.
3
Cook the brown rice vermicelli in boiling water for 3-4 minutes until al dente, then drain and set aside.
4
Season the chicken breast with garlic powder and ground ginger, then sear in a skillet with the remaining oil until golden and cooked through.
5
Slice the chicken into strips and add to the skillet along with the cooked noodles, roasted vegetables, and coconut aminos.
6
Toss everything over medium heat for 1-2 minutes until the flavors meld and serve topped with fresh cilantro.