Chicken and Vegetable Noodle Bowl

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

Chicken and Vegetable Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Noodle Bowl

Sautéed chicken breast and crisp cabbage tossed with translucent kelp noodles in a savory ginger-garlic sauce.

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NUTRITION

216kcal
Protein
38.5g
Fat
3.2g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

4 oz Kelp noodles

1 cup Green cabbage

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Rice vinegar

1 tbsp Scallions

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PREPARATION

  • 1

    Rinse the kelp noodles thoroughly in cold water and set them aside to drain.

  • 2

    Season the sliced chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat a large non-stick skillet over medium-high heat and add the chicken, cooking until golden and fully cooked through.

  • 4

    Add the minced garlic and grated ginger to the skillet, stirring for thirty seconds until fragrant.

  • 5

    Toss in the shredded cabbage and sauté for two minutes until slightly wilted but still crisp.

  • 6

    Stir in the kelp noodles, coconut aminos, and rice vinegar, tossing for one minute until the noodles are heated through.

  • 7

    Garnish the bowl with sliced scallions and serve immediately.

Chicken and Vegetable Noodle Bowl

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

Chicken and Vegetable Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Noodle Bowl

Sautéed chicken breast and crisp cabbage tossed with translucent kelp noodles in a savory ginger-garlic sauce.

NUTRITION

216kcal
Protein
38.5g
Fat
3.2g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

4 oz Kelp noodles

1 cup Green cabbage

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Rice vinegar

1 tbsp Scallions

PREPARATION

  • 1

    Rinse the kelp noodles thoroughly in cold water and set them aside to drain.

  • 2

    Season the sliced chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat a large non-stick skillet over medium-high heat and add the chicken, cooking until golden and fully cooked through.

  • 4

    Add the minced garlic and grated ginger to the skillet, stirring for thirty seconds until fragrant.

  • 5

    Toss in the shredded cabbage and sauté for two minutes until slightly wilted but still crisp.

  • 6

    Stir in the kelp noodles, coconut aminos, and rice vinegar, tossing for one minute until the noodles are heated through.

  • 7

    Garnish the bowl with sliced scallions and serve immediately.