YOUR SOLIN GENERATED RECIPE
Chicken and Basmati Rice Power Bowl
Pan-seared chicken breast and nutty brown basmati rice served with vibrant steamed broccoli and crisp bell peppers for a savory, nutrient-dense dinner.
INGREDIENTS
5 oz chicken breast
0.75 cup cooked brown basmati rice
1 cup broccoli florets
0.5 cup sliced red bell pepper
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tsp coconut aminos
0.5 tbsp fresh lemon juice
PREPARATION
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a large skillet over medium-high heat until it begins to shimmer.
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
While the chicken cooks, steam the broccoli florets and sliced red bell pepper in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown basmati rice in a small saucepan with a splash of water or in the microwave until heated through.
Transfer the cooked chicken to a cutting board and let it rest for 3 to 5 minutes to lock in the juices before slicing into thin strips.
Assemble the power bowl by placing the warm rice at the base and topping it with the sliced chicken and steamed vegetables.
Drizzle the coconut aminos and fresh lemon juice over the entire bowl to add a bright, savory finish before serving.