Seared Chicken Breast with Steamed Rice and Sautéed Greens

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

Seared Chicken Breast with Steamed Rice and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Steamed Rice and Sautéed Greens

Pan-seared chicken breast served over fluffy jasmine rice with garlic-sautéed spinach and bok choy, finished with a squeeze of bright lemon.

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NUTRITION

671kcal
Protein
66.3g
Fat
21.4g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

9 oz Chicken Breast

1 cup Cooked Jasmine Rice

2 cups Fresh Spinach

1 cup Chopped Bok Choy

1 tbsp Avocado Oil

1 clove Garlic

1/2 Lemon

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PREPARATION

  • 1

    Rinse the jasmine rice under cold water until clear then simmer in a pot with water until all liquid is absorbed and the rice is fluffy.

  • 2

    Pat the chicken breast dry with paper towels and season both sides generously with sea salt and cracked black pepper.

  • 3

    Heat half of the avocado oil in a large skillet over medium-high heat and sear the chicken for six to eight minutes per side until golden brown and cooked through.

  • 4

    Transfer the chicken to a plate to rest while you add the remaining oil to the same skillet.

  • 5

    Add the minced garlic and sauté for thirty seconds then toss in the spinach and bok choy until they are just wilted and vibrant green.

  • 6

    Plate the chicken over a bed of steamed rice with the sautéed greens on the side and finish with a fresh squeeze of lemon juice.

Seared Chicken Breast with Steamed Rice and Sautéed Greens

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

Seared Chicken Breast with Steamed Rice and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Steamed Rice and Sautéed Greens

Pan-seared chicken breast served over fluffy jasmine rice with garlic-sautéed spinach and bok choy, finished with a squeeze of bright lemon.

NUTRITION

671kcal
Protein
66.3g
Fat
21.4g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

9 oz Chicken Breast

1 cup Cooked Jasmine Rice

2 cups Fresh Spinach

1 cup Chopped Bok Choy

1 tbsp Avocado Oil

1 clove Garlic

1/2 Lemon

PREPARATION

  • 1

    Rinse the jasmine rice under cold water until clear then simmer in a pot with water until all liquid is absorbed and the rice is fluffy.

  • 2

    Pat the chicken breast dry with paper towels and season both sides generously with sea salt and cracked black pepper.

  • 3

    Heat half of the avocado oil in a large skillet over medium-high heat and sear the chicken for six to eight minutes per side until golden brown and cooked through.

  • 4

    Transfer the chicken to a plate to rest while you add the remaining oil to the same skillet.

  • 5

    Add the minced garlic and sauté for thirty seconds then toss in the spinach and bok choy until they are just wilted and vibrant green.

  • 6

    Plate the chicken over a bed of steamed rice with the sautéed greens on the side and finish with a fresh squeeze of lemon juice.