Name: Hibachi Chicken and Shrimp Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast; 3 oz Shrimp; 0.5 cup Jasmine rice; 1 tbsp Avocado oil; 0.5 cup Zucchini; 0.5 cup Mushrooms; 0.25 cup Yellow onion; 1 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 1 tsp Garlic; 1 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Hibachi Chicken and Shrimp Skillet

Sautéed chicken and succulent shrimp tossed with crisp zucchini and mushrooms in a savory ginger-garlic glaze over fluffy rice.

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NUTRITION

Protein

47.9g

Fat

22.2g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

3 oz Shrimp

0.5 cup Jasmine rice

1 tbsp Avocado oil

0.5 cup Zucchini

0.5 cup Mushrooms

0.25 cup Yellow onion

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the chicken and shrimp dry with a paper towel to ensure a proper sear.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
3
Add the chicken breast cubes to the skillet and cook for 4 minutes until golden brown on all sides.
4
Add the shrimp, zucchini, mushrooms, and onion to the skillet, pushing the chicken to the side.
5
Sauté for 3-4 minutes until the shrimp are pink and opaque and the vegetables are tender-crisp.
6
Stir in the minced garlic, grated ginger, coconut aminos, and toasted sesame oil.
7
Season with sea salt and black pepper, tossing all ingredients together for 1 minute to glaze.
8
Serve the hibachi mixture immediately over the warm cooked jasmine rice.