Name: Shredded Chicken Salsa Bowl with Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shredded rotisserie chicken breast; 2 cup shredded Brussels sprouts; 0.75 cup cooked brown rice; 0.5 cup mild salsa; 1 tbsp avocado oil; 1 tsp toasted sesame oil; 1 tbsp tamari; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Shredded Chicken Salsa Bowl with Roasted Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken Salsa Bowl with Roasted Brussels Sprouts

Sautéed shredded chicken and crispy Brussels sprouts served over fiber-rich brown rice with a zesty salsa topping and a hint of savory toasted sesame.

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NUTRITION

Protein

82.8g

Fat

29g

Carbs

66.5g

SERVINGS

1 serving

INGREDIENTS

8 oz shredded rotisserie chicken breast

2 cup shredded Brussels sprouts

0.75 cup cooked brown rice

0.5 cup mild salsa

1 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the avocado oil in a large skillet over medium-high heat.
2
Add the shredded Brussels sprouts to the pan and sauté for 5-7 minutes until they are tender and develop crispy, charred edges.
3
Stir in the shredded chicken breast, garlic powder, sea salt, and black pepper, tossing frequently until the chicken is heated through.
4
Drizzle the tamari and toasted sesame oil over the chicken and sprout mixture, stirring well to coat everything in the savory sauce.
5
Place the warmed brown rice into a large serving bowl.
6
Top the rice with the hot chicken and Brussels sprouts mixture.
7
Finish the bowl by adding the mild salsa on top before serving immediately.