Cassava and Fry Cheese Bowl with Shredded Chicken

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

Cassava and Fry Cheese Bowl with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Cassava and Fry Cheese Bowl with Shredded Chicken

Pan-seared fry cheese and shredded chicken served over tender boiled cassava with creamy avocado and a squeeze of fresh lime.

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NUTRITION

498kcal
Protein
46.1g
Fat
15.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked Shredded Chicken Breast

100g Boiled Cassava Chunks

0.8 oz Pan-seared Fry Cheese

30g Sliced Avocado

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Peel the cassava and cut it into 2-inch chunks, removing the woody core.

  • 2

    Boil the cassava in salted water for 15-20 minutes or until fork-tender, then drain.

  • 3

    While the cassava boils, poach or roast the chicken breast until it reaches an internal temperature of 165°F, then shred with two forks.

  • 4

    Slice the fry cheese into thick rectangles and sear in a hot non-stick skillet for 1-2 minutes per side until a golden crust forms.

  • 5

    Place the warm cassava in the base of a bowl and top with the shredded chicken and seared cheese.

  • 6

    Garnish with fresh avocado slices and a generous squeeze of lime juice before serving.

Cassava and Fry Cheese Bowl with Shredded Chicken

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

Cassava and Fry Cheese Bowl with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Cassava and Fry Cheese Bowl with Shredded Chicken

Pan-seared fry cheese and shredded chicken served over tender boiled cassava with creamy avocado and a squeeze of fresh lime.

NUTRITION

498kcal
Protein
46.1g
Fat
15.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked Shredded Chicken Breast

100g Boiled Cassava Chunks

0.8 oz Pan-seared Fry Cheese

30g Sliced Avocado

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Peel the cassava and cut it into 2-inch chunks, removing the woody core.

  • 2

    Boil the cassava in salted water for 15-20 minutes or until fork-tender, then drain.

  • 3

    While the cassava boils, poach or roast the chicken breast until it reaches an internal temperature of 165°F, then shred with two forks.

  • 4

    Slice the fry cheese into thick rectangles and sear in a hot non-stick skillet for 1-2 minutes per side until a golden crust forms.

  • 5

    Place the warm cassava in the base of a bowl and top with the shredded chicken and seared cheese.

  • 6

    Garnish with fresh avocado slices and a generous squeeze of lime juice before serving.