Name: Poulet et Riz Sauce Crémeuse
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked white rice; 2 tbsp Full-fat coconut milk; 1 tsp Avocado oil; 0.5 cup Sliced cremini mushrooms; 1 cup Baby spinach; 1 tbsp Shallot; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme

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

YOUR SOLIN GENERATED RECIPE

Poulet et Riz Sauce Crémeuse

Sautéed chicken breast and tender mushrooms simmered in a velvety coconut cream sauce, served over a bed of fluffy white rice.

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NUTRITION

Protein

49.8g

Fat

16g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

2 tbsp Full-fat coconut milk

1 tsp Avocado oil

0.5 cup Sliced cremini mushrooms

1 cup Baby spinach

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Season the chicken breast on both sides with sea salt and black pepper.
2
Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and set aside.
3
In the same skillet, add the sliced mushrooms and shallots, sautéing until the mushrooms are browned and tender.
4
Stir in the minced garlic and fresh thyme, cooking for one minute until fragrant.
5
Lower the heat to medium and pour in the coconut milk, stirring to scrape up any browned bits from the bottom of the pan.
6
Add the baby spinach to the sauce and stir until just wilted.
7
Slice the chicken and return it to the pan, tossing to coat in the creamy sauce.
8
Serve the chicken and sauce over the warm cooked white rice.