Name: Grilled Chicken and Rice Noodle Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Halal Chicken Breast; 1.76 ounces Dry Rice Noodles; 1/2 cup sliced Cucumber; 1/2 cup shredded Carrots; 1/4 cup sliced Red Bell Pepper; 1 tablespoon Coconut Aminos; 1 teaspoon Toasted Sesame Oil; 1 tablespoon Lime Juice

Grilled Chicken and Rice Noodle Bowl with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Rice Noodle Bowl with Crunchy Vegetables

Grilled ginger-marinated chicken breast served over tender rice noodles and a rainbow of raw vegetables, finished with a zesty lime dressing and toasted sesame seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.8g

Fat

8.3g

Carbs

54.0g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Halal Chicken Breast

1.76 ounces Dry Rice Noodles

1/2 cup sliced Cucumber

1/2 cup shredded Carrots

1/4 cup sliced Red Bell Pepper

1 tablespoon Coconut Aminos

1 teaspoon Toasted Sesame Oil

1 tablespoon Lime Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk together coconut aminos, lime juice, and sesame oil in a small bowl to create a dressing.
2
Marinate the chicken breast in half of the dressing for 15 minutes.
3
Cook the rice noodles according to package instructions, then rinse with cold water and drain well.
4
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.
5
Let the chicken rest for 5 minutes before slicing into thin strips.
6
In a large bowl, toss the cooked rice noodles with the shredded carrots, sliced cucumber, and bell peppers.
7
Top the noodle mixture with the sliced grilled chicken and drizzle with the remaining dressing.
8
Garnish with fresh cilantro or toasted sesame seeds if desired.