Mexican Chicken and Rice Skillet

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

Mexican Chicken and Rice Skillet

YOUR SOLIN GENERATED RECIPE

Mexican Chicken and Rice Skillet

Tender chicken breast sautéed with crisp zucchini and peppers, tossed with fluffy brown rice in a zesty, cumin-infused broth for a vibrant and satisfying one-pan meal.

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NUTRITION

476kcal
Protein
65.2g
Fat
14.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken breast

0.25 cup Cooked brown rice

0.5 cup Zucchini

0.25 cup Green bell pepper

1 tsp Olive oil

0.25 cup Low-sodium chicken broth

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

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PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

  • 2

    Add the cubed chicken breast in a single layer and sear for 3-4 minutes until golden brown and easily released from the pan.

  • 3

    Toss in the diced zucchini and green bell pepper, sautéing for an additional 3 minutes until the vegetables are tender-crisp.

  • 4

    Sprinkle the cumin, chili powder, garlic powder, onion powder, sea salt, and black pepper over the mixture and stir to toast the spices for 30 seconds.

  • 5

    Pour in the chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom with a wooden spoon.

  • 6

    Fold in the cooked brown rice, reduce the heat to medium-low, and simmer for 4-5 minutes until the liquid is mostly absorbed and the chicken is cooked through.

  • 7

    Finish by stirring in the fresh lime juice and chopped cilantro for a bright, fresh finish before serving immediately.

Mexican Chicken and Rice Skillet

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

Mexican Chicken and Rice Skillet

YOUR SOLIN GENERATED RECIPE

Mexican Chicken and Rice Skillet

Tender chicken breast sautéed with crisp zucchini and peppers, tossed with fluffy brown rice in a zesty, cumin-infused broth for a vibrant and satisfying one-pan meal.

NUTRITION

476kcal
Protein
65.2g
Fat
14.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken breast

0.25 cup Cooked brown rice

0.5 cup Zucchini

0.25 cup Green bell pepper

1 tsp Olive oil

0.25 cup Low-sodium chicken broth

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

  • 2

    Add the cubed chicken breast in a single layer and sear for 3-4 minutes until golden brown and easily released from the pan.

  • 3

    Toss in the diced zucchini and green bell pepper, sautéing for an additional 3 minutes until the vegetables are tender-crisp.

  • 4

    Sprinkle the cumin, chili powder, garlic powder, onion powder, sea salt, and black pepper over the mixture and stir to toast the spices for 30 seconds.

  • 5

    Pour in the chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom with a wooden spoon.

  • 6

    Fold in the cooked brown rice, reduce the heat to medium-low, and simmer for 4-5 minutes until the liquid is mostly absorbed and the chicken is cooked through.

  • 7

    Finish by stirring in the fresh lime juice and chopped cilantro for a bright, fresh finish before serving immediately.