Name: Teriyaki Chicken and Fried Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked jasmine rice; 1 large Egg; 0.25 cup Frozen peas and carrots; 2 tbsp Coconut aminos; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Toasted sesame oil; 1 stalk Green onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Fried Rice Bowl

Pan-seared chicken breast glazed in a savory ginger-garlic sauce, served over a bed of veggie-packed fried rice with a silky scrambled egg.

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NUTRITION

Protein

55.0g

Fat

14.9g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.25 cup Frozen peas and carrots

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice chicken into bite-sized pieces and season with sea salt and black pepper.
2
Whisk together the coconut aminos, minced fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.
3
Heat half of the toasted sesame oil in a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Pour half of the aminos mixture over the chicken, tossing to glaze, then remove the chicken from the pan and set aside.
5
Add the remaining sesame oil to the pan and sauté the frozen peas and carrots until tender.
6
Push the vegetables aside, crack the egg into the pan, scramble until set, then stir in the cooked jasmine rice and remaining glaze.
7
Top the fried rice with the glazed chicken and garnish with freshly sliced green onions.