YOUR SOLIN GENERATED RECIPE
Ground Chicken and Roasted Vegetable Bowl
Pan-seared ground chicken and blistered tomatoes served over fluffy rice and peppery arugula, topped with a jammy egg and crunchy seeds.
INGREDIENTS
6 oz Ground chicken
0.13 cup White rice
1 large Egg
0.13 whole Avocado
1 cup Arugula
0.5 cup Cherry tomatoes
0.5 cup Cucumber
0.5 tbsp Hemp hearts
0.25 tbsp Pumpkin seeds
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Cook rice according to package instructions until tender and fluffy.
Bring a small pot of water to a boil, add the egg, and simmer for 6.5 minutes for a jammy yolk, then cool in ice water and peel.
Heat olive oil in a skillet over medium-high heat and add ground chicken, sea salt, and black pepper.
Cook chicken until browned and cooked through, then add cherry tomatoes to the pan and sauté until they begin to blister.
Place arugula in a bowl and top with the cooked rice, chicken and tomato mixture, and sliced cucumber.
Finish the bowl with sliced avocado, the halved jammy egg, hemp hearts, and pumpkin seeds.