Chicken and Brown Rice Breakfast Bowl with Roasted Broccoli and Toasted Almonds

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

Chicken and Brown Rice Breakfast Bowl with Roasted Broccoli and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Chicken and Brown Rice Breakfast Bowl with Roasted Broccoli and Toasted Almonds

Sautéed chicken and nutty brown rice tossed with oven-roasted broccoli and finished with crunchy toasted almonds.

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NUTRITION

381kcal
Protein
34g
Fat
13g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cooked Chicken Breast

1/2 cup Cooked Brown Rice

1.5 cups Broccoli Florets

1 tablespoon Sliced Almonds

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with half the olive oil and a pinch of salt, then roast on a baking sheet for 15-20 minutes until tender.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the pre-cooked diced chicken breast to the skillet and sauté until warmed through and slightly browned.

  • 5

    Stir in the cooked brown rice and cook for 2-3 minutes until the rice is hot and well combined.

  • 6

    Toast the sliced almonds in a small dry pan over low heat for 2 minutes until golden and fragrant.

  • 7

    Transfer the chicken and rice mixture to a bowl and stir in the roasted broccoli.

  • 8

    Garnish with the toasted almonds and serve warm.

Chicken and Brown Rice Breakfast Bowl with Roasted Broccoli and Toasted Almonds

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

Chicken and Brown Rice Breakfast Bowl with Roasted Broccoli and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Chicken and Brown Rice Breakfast Bowl with Roasted Broccoli and Toasted Almonds

Sautéed chicken and nutty brown rice tossed with oven-roasted broccoli and finished with crunchy toasted almonds.

NUTRITION

381kcal
Protein
34g
Fat
13g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cooked Chicken Breast

1/2 cup Cooked Brown Rice

1.5 cups Broccoli Florets

1 tablespoon Sliced Almonds

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with half the olive oil and a pinch of salt, then roast on a baking sheet for 15-20 minutes until tender.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the pre-cooked diced chicken breast to the skillet and sauté until warmed through and slightly browned.

  • 5

    Stir in the cooked brown rice and cook for 2-3 minutes until the rice is hot and well combined.

  • 6

    Toast the sliced almonds in a small dry pan over low heat for 2 minutes until golden and fragrant.

  • 7

    Transfer the chicken and rice mixture to a bowl and stir in the roasted broccoli.

  • 8

    Garnish with the toasted almonds and serve warm.