Name: Dutch Chicken and Vegetable Lunch Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 medium Yukon Gold potato; 1 cup Kale; 0.5 cup Leeks; 1 tsp Extra virgin olive oil; 1 tbsp Whole grain mustard; 1 tsp Apple cider vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme

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

YOUR SOLIN GENERATED RECIPE

Dutch Chicken and Vegetable Lunch Bowl

Pan-seared chicken and tender Yukon Gold potatoes tossed with sautéed leeks and kale in a tangy, zesty whole grain mustard dressing.

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NUTRITION

Protein

56.9g

Fat

12.1g

Carbs

52.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 medium Yukon Gold potato

1 cup Kale

0.5 cup Leeks

1 tsp Extra virgin olive oil

1 tbsp Whole grain mustard

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

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PREPARATION

1
Scrub the potato and chop into half-inch cubes, then steam until fork-tender.
2
Season the chicken breast with sea salt, black pepper, and dried thyme.
3
Heat olive oil in a skillet over medium heat and sear chicken until golden and cooked through, then slice.
4
In the same skillet, sauté sliced leeks and chopped kale until the greens are wilted and bright.
5
Whisk the whole grain mustard and apple cider vinegar together in a small bowl.
6
Toss the chicken, potatoes, and vegetables together in a bowl and drizzle with the mustard dressing.