Grilled Chicken with Rice Cakes and Fresh Veggies

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

Grilled Chicken with Rice Cakes and Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Rice Cakes and Fresh Veggies

Tender grilled chicken breast served over crisp brown rice cakes with a dollop of creamy hummus and crunchy garden vegetables.

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NUTRITION

373kcal
Protein
42g
Fat
8.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

3 Brown Rice Cakes

2 tbsp Hummus

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

1 cup Baby Spinach

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through and juices run clear.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    Thinly slice the cucumber and red bell pepper into bite-sized pieces.

  • 5

    Spread a tablespoon of hummus evenly across each of the brown rice cakes.

  • 6

    Layer a few baby spinach leaves on top of the hummus on each cake.

  • 7

    Divide the sliced grilled chicken and fresh vegetables among the rice cakes and serve immediately.

Grilled Chicken with Rice Cakes and Fresh Veggies

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

Grilled Chicken with Rice Cakes and Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Rice Cakes and Fresh Veggies

Tender grilled chicken breast served over crisp brown rice cakes with a dollop of creamy hummus and crunchy garden vegetables.

NUTRITION

373kcal
Protein
42g
Fat
8.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

3 Brown Rice Cakes

2 tbsp Hummus

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

1 cup Baby Spinach

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through and juices run clear.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    Thinly slice the cucumber and red bell pepper into bite-sized pieces.

  • 5

    Spread a tablespoon of hummus evenly across each of the brown rice cakes.

  • 6

    Layer a few baby spinach leaves on top of the hummus on each cake.

  • 7

    Divide the sliced grilled chicken and fresh vegetables among the rice cakes and serve immediately.