Seared Chicken Breast with Sautéed Vegetables and Brown Rice Noodles

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

Seared Chicken Breast with Sautéed Vegetables and Brown Rice Noodles

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Sautéed Vegetables and Brown Rice Noodles

Pan-seared chicken breast and brown rice noodles tossed with crisp snap peas and bok choy in a ginger-garlic glaze, finished with a drizzle of toasted sesame oil.

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NUTRITION

406kcal
Protein
44.4g
Fat
7.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Brown Rice Noodles

1/2 cup Red Bell Pepper

1/2 cup Sugar Snap Peas

1 cup Bok Choy

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 tsp Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    Boil a pot of water and cook the brown rice noodles according to the package instructions until tender, then drain and set aside.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

  • 3

    Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

  • 4

    In the same skillet, add the sliced bell peppers, sugar snap peas, and bok choy along with the minced garlic and grated ginger, sautéing until the vegetables are tender-crisp.

  • 5

    Return the cooked noodles and sliced chicken to the skillet with the vegetables.

  • 6

    Whisk together the coconut aminos and sesame oil, pour the mixture over the skillet contents, and toss everything together until well-coated and fragrant.

Seared Chicken Breast with Sautéed Vegetables and Brown Rice Noodles

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

Seared Chicken Breast with Sautéed Vegetables and Brown Rice Noodles

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Sautéed Vegetables and Brown Rice Noodles

Pan-seared chicken breast and brown rice noodles tossed with crisp snap peas and bok choy in a ginger-garlic glaze, finished with a drizzle of toasted sesame oil.

NUTRITION

406kcal
Protein
44.4g
Fat
7.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Brown Rice Noodles

1/2 cup Red Bell Pepper

1/2 cup Sugar Snap Peas

1 cup Bok Choy

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 tsp Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Boil a pot of water and cook the brown rice noodles according to the package instructions until tender, then drain and set aside.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

  • 3

    Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

  • 4

    In the same skillet, add the sliced bell peppers, sugar snap peas, and bok choy along with the minced garlic and grated ginger, sautéing until the vegetables are tender-crisp.

  • 5

    Return the cooked noodles and sliced chicken to the skillet with the vegetables.

  • 6

    Whisk together the coconut aminos and sesame oil, pour the mixture over the skillet contents, and toss everything together until well-coated and fragrant.