Grilled Chicken and Vegetable Noodle Bowl

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

Grilled Chicken and Vegetable Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Vegetable Noodle Bowl

Grilled chicken breast and tender brown rice noodles tossed with crisp sautéed vegetables in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

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NUTRITION

435kcal
Protein
39.9g
Fat
9.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.4 oz Brown Rice Noodles

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, sliced

1/2 cup Sugar Snap Peas

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the brown rice noodles according to package directions then drain and set aside.

  • 2

    Season the chicken breast with a pinch of salt and grill over medium-high heat until cooked through about 6 minutes per side.

  • 3

    While the chicken rests slice it into thin strips.

  • 4

    Heat a large skillet over medium heat and add a splash of water or broth to sauté the garlic and ginger until fragrant.

  • 5

    Add the zucchini, bell pepper, and snap peas to the skillet and sauté for 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Add the cooked noodles, sliced chicken, and coconut aminos to the skillet, tossing everything together to combine.

  • 7

    Remove from heat and stir in the toasted sesame oil before serving in a large bowl.

Grilled Chicken and Vegetable Noodle Bowl

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

Grilled Chicken and Vegetable Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Vegetable Noodle Bowl

Grilled chicken breast and tender brown rice noodles tossed with crisp sautéed vegetables in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

NUTRITION

435kcal
Protein
39.9g
Fat
9.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.4 oz Brown Rice Noodles

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, sliced

1/2 cup Sugar Snap Peas

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the brown rice noodles according to package directions then drain and set aside.

  • 2

    Season the chicken breast with a pinch of salt and grill over medium-high heat until cooked through about 6 minutes per side.

  • 3

    While the chicken rests slice it into thin strips.

  • 4

    Heat a large skillet over medium heat and add a splash of water or broth to sauté the garlic and ginger until fragrant.

  • 5

    Add the zucchini, bell pepper, and snap peas to the skillet and sauté for 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Add the cooked noodles, sliced chicken, and coconut aminos to the skillet, tossing everything together to combine.

  • 7

    Remove from heat and stir in the toasted sesame oil before serving in a large bowl.