Name: Coconut Chicken Rice with Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup cooked jasmine rice; 0.5 cup red bell pepper; 0.5 cup yellow onion; 2 tbsp full-fat coconut milk; 1 tbsp tamari; 1 tsp fish sauce; 1 tsp avocado oil; 0.25 tsp garlic powder; 0.25 tsp ground ginger; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Coconut Chicken Rice with Peppers

Sautéed chicken and crisp bell peppers simmered in a creamy, fragrant coconut sauce for a meal that is both comforting and vibrant.

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NUTRITION

Protein

49.6g

Fat

17.4g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

0.5 cup red bell pepper

0.5 cup yellow onion

2 tbsp full-fat coconut milk

1 tbsp tamari

1 tsp fish sauce

1 tsp avocado oil

0.25 tsp garlic powder

0.25 tsp ground ginger

1 tbsp fresh cilantro

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PREPARATION

1
Slice the chicken breast into bite-sized strips and season with garlic powder and ground ginger.
2
Heat avocado oil in a large skillet over medium-high heat.
3
Add chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes.
4
Remove chicken from the pan and set aside; add the sliced onions and bell peppers to the same skillet.
5
Sauté the vegetables for 3-4 minutes until they are tender-crisp and slightly caramelized.
6
Stir in the coconut milk, tamari, and fish sauce, scraping up any browned bits from the bottom of the pan.
7
Return the chicken to the skillet and toss to coat in the creamy sauce.
8
Serve the coconut chicken and peppers over the warm jasmine rice and garnish with fresh cilantro.