Name: Chicken and Bell Pepper Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked jasmine rice; 1 cup bell peppers; 0.25 cup red onion; 0.5 tbsp extra virgin olive oil; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp fresh lime juice

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

YOUR SOLIN GENERATED RECIPE

Chicken and Bell Pepper Rice Bowl

Sautéed chicken breast and vibrant bell peppers tossed in savory coconut aminos, served over a bed of fluffy jasmine rice for a satisfying crunch.

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NUTRITION

Protein

48.3g

Fat

13.4g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup bell peppers

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh lime juice

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PREPARATION

1
Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized cubes.
2
Thinly slice the bell peppers and red onion into uniform strips.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4
Add the chicken cubes to the skillet and season with sea salt, black pepper, and garlic powder.
5
Cook the chicken for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
6
Add the sliced bell peppers and red onions to the skillet, sautéing for another 3-4 minutes until the vegetables are tender-crisp.
7
Pour the coconut aminos over the chicken and vegetable mixture, tossing well to coat and allowing it to glaze for 1 minute.
8
Place the warm cooked jasmine rice into a bowl and top with the chicken and pepper mixture.
9
Finish the dish with a squeeze of fresh lime juice before serving.