YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon and Chicken Fried Rice
Pan-seared salmon and diced chicken are tossed with fiber-rich brown rice and colorful grilled vegetables for a savory, nutrient-dense meal with a satisfyingly crisp texture.
INGREDIENTS
3 oz salmon fillet
3 oz chicken breast
0.5 cup cooked brown rice
1 tsp avocado oil
0.5 cup zucchini
0.5 cup red bell pepper
1 tbsp coconut aminos
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp green onion
PREPARATION
Season the salmon fillet and diced chicken breast with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large non-stick skillet or grill pan over medium-high heat.
Place the salmon in the pan and sear for 3-4 minutes per side until the exterior is golden and the fish is cooked through; remove and set aside.
Add the diced chicken to the same pan and sauté until browned and cooked through, about 5-6 minutes.
Toss in the sliced zucchini and diced red bell pepper, grilling them until tender-crisp with visible char marks.
Stir in the cooked brown rice and coconut aminos, mixing well to incorporate the flavors and heat the rice through.
Flake the cooked salmon into large chunks and gently fold it into the rice and chicken mixture.
Garnish with fresh sliced green onions and serve immediately.