Name: Sriracha Mayo Chicken Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 cup cooked jasmine rice; 1 tbsp avocado oil mayonnaise; 1 tsp sriracha sauce; 1 tsp coconut aminos; 0.5 cup sliced cucumber; 0.25 cup shredded carrots; 1 tsp toasted sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Sriracha Mayo Chicken Rice Bowl

Sautéed chicken breast and fluffy jasmine rice drizzled with a creamy, spicy sriracha mayo for a vibrant bowl that offers a satisfying crunch from fresh cucumbers.

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NUTRITION

Protein

47.9g

Fat

22.9g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked jasmine rice

1 tbsp avocado oil mayonnaise

1 tsp sriracha sauce

1 tsp coconut aminos

0.5 cup sliced cucumber

0.25 cup shredded carrots

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the avocado oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through.
4
While the chicken cooks, whisk together the avocado oil mayonnaise, sriracha, and coconut aminos in a small bowl until the sauce is smooth and combined.
5
Place the warm cooked jasmine rice in the center of a serving bowl.
6
Top the rice with the sautéed chicken and arrange the sliced cucumbers and shredded carrots around the edges.
7
Drizzle the sriracha mayo mixture over the entire bowl and garnish with toasted sesame seeds before serving.