Name: Mexican Chicken and Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 0.5 cup red bell pepper; 0.25 cup red onion; 0.25 cup tomato puree; 0.25 cup chicken broth; 0.5 cup cooked brown rice; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Mexican Chicken and Rice Skillet

Sautéed chicken breast and crisp peppers simmered in a zesty tomato-spiced sauce with fluffy brown rice for a vibrant one-pan meal.

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NUTRITION

Protein

50.9g

Fat

13.9g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup tomato puree

0.25 cup chicken broth

0.5 cup cooked brown rice

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with the chili powder, cumin, garlic powder, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 6 minutes.
4
Toss in the diced red bell pepper and red onion, cooking for another 3-4 minutes until the vegetables are tender and fragrant.
5
Pour in the tomato puree and chicken broth, stirring well to incorporate all the spices and juices from the pan.
6
Stir in the cooked brown rice and simmer for 2 minutes until the mixture is heated through and the sauce has thickened slightly.
7
Remove from heat and sprinkle with fresh chopped cilantro before serving warm.