YOUR SOLIN GENERATED RECIPE
Grilled Vegetable Chicken Bowl with Brown Rice
Sautéed plant-based chicken and colorful peppers served over nutty brown rice, finished with a squeeze of lime and fresh, fragrant cilantro.
INGREDIENTS
4.5 ounces Plant-based chicken strips
0.75 cup Cooked Brown Rice
0.5 cup chopped Red Bell Pepper
0.5 cup sliced Zucchini
1 tablespoon Extra Virgin Olive Oil
2 tablespoons fresh Cilantro
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Wash and chop the red bell pepper and zucchini into bite-sized pieces.
Heat the olive oil in a large skillet over medium-high heat.
Add the plant-based chicken strips to the skillet and sear until golden brown and heated through, about 5-6 minutes.
Remove the chicken from the pan and add the bell peppers and zucchini, sautéing until tender-crisp with slight char marks.
Place the warm brown rice in a bowl and top with the grilled vegetables and plant-based chicken.
Garnish with fresh cilantro and a squeeze of lime if desired before serving.