Seared Ginger-Soy Chicken Breast with Steamed Bok Choy and Jasmine Rice

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

Seared Ginger-Soy Chicken Breast with Steamed Bok Choy and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Ginger-Soy Chicken Breast with Steamed Bok Choy and Jasmine Rice

Pan-seared chicken breast glazed in a ginger-soy reduction, served with tender steamed bok choy and fluffy jasmine rice infused with aromatic ginger.

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NUTRITION

425kcal
Protein
40.7g
Fat
6.8g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup cooked Jasmine Rice

1 cup chopped Bok Choy

1.5 tbsp Coconut Aminos

1 tsp Sesame Oil

1 tsp Honey

1 tsp minced Fresh Ginger

1 tsp minced Fresh Garlic

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PREPARATION

  • 1

    Prepare the jasmine rice according to package instructions and keep warm.

  • 2

    In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the glaze.

  • 3

    Heat the sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Season the chicken breast lightly with salt and pepper, then place in the skillet and sear for 5-6 minutes per side until golden and cooked through.

  • 5

    Lower the heat and pour the ginger-soy glaze over the chicken, simmering for 1-2 minutes until the sauce thickens and coats the meat.

  • 6

    While the chicken rests, place the bok choy in a steamer basket over boiling water and steam for 3-4 minutes until the stalks are tender-crisp.

  • 7

    Slice the chicken breast and serve over the jasmine rice with the steamed bok choy on the side, drizzling any remaining pan glaze over the top.

Seared Ginger-Soy Chicken Breast with Steamed Bok Choy and Jasmine Rice

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

Seared Ginger-Soy Chicken Breast with Steamed Bok Choy and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Ginger-Soy Chicken Breast with Steamed Bok Choy and Jasmine Rice

Pan-seared chicken breast glazed in a ginger-soy reduction, served with tender steamed bok choy and fluffy jasmine rice infused with aromatic ginger.

NUTRITION

425kcal
Protein
40.7g
Fat
6.8g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup cooked Jasmine Rice

1 cup chopped Bok Choy

1.5 tbsp Coconut Aminos

1 tsp Sesame Oil

1 tsp Honey

1 tsp minced Fresh Ginger

1 tsp minced Fresh Garlic

PREPARATION

  • 1

    Prepare the jasmine rice according to package instructions and keep warm.

  • 2

    In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the glaze.

  • 3

    Heat the sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Season the chicken breast lightly with salt and pepper, then place in the skillet and sear for 5-6 minutes per side until golden and cooked through.

  • 5

    Lower the heat and pour the ginger-soy glaze over the chicken, simmering for 1-2 minutes until the sauce thickens and coats the meat.

  • 6

    While the chicken rests, place the bok choy in a steamer basket over boiling water and steam for 3-4 minutes until the stalks are tender-crisp.

  • 7

    Slice the chicken breast and serve over the jasmine rice with the steamed bok choy on the side, drizzling any remaining pan glaze over the top.