Name: Chicken and Vegetable Rice Paper Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 4 sheets Rice paper; 0.5 cup Cucumber; 0.5 cup Carrots; 0.25 cup Red bell pepper; 1 tbsp Almond butter; 1 tbsp Tamari; 1 tbsp Lime juice; 0.25 tsp Fresh ginger; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Rice Paper Rolls

Poached chicken breast and crisp julienned vegetables wrapped in delicate rice paper, served with a creamy and zesty almond-tamari dipping sauce.

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NUTRITION

Protein

53.7g

Fat

14.2g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

4 sheets Rice paper

0.5 cup Cucumber

0.5 cup Carrots

0.25 cup Red bell pepper

1 tbsp Almond butter

1 tbsp Tamari

1 tbsp Lime juice

0.25 tsp Fresh ginger

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Poach the chicken breast in simmering water with sea salt, black pepper, and garlic powder for 12-15 minutes until cooked through.
2
Shred or thinly slice the cooked chicken into long strips and set aside to cool.
3
Prepare the vegetables by julienning the cucumber, carrots, and red bell pepper into thin matchsticks.
4
In a small bowl, whisk together the almond butter, tamari, lime juice, and grated fresh ginger until smooth to create the dipping sauce.
5
Fill a shallow dish with warm water and dip one rice paper sheet for 5-10 seconds until pliable but not overly soft.
6
Lay the rice paper flat and place a portion of chicken and vegetables in the center.
7
Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly.
8
Repeat with the remaining sheets and serve immediately with the almond-tamari sauce.