Name: Chicken Katsu 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 brown rice; 1 cup Shredded green cabbage; 0.25 cup Shredded carrots; 2 tbsp Panko breadcrumbs; 2 tbsp Whisked egg; 0.5 tsp Avocado oil; 1 tbsp Tamari; 1 tsp Tomato paste; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken Katsu Rice Bowl

Air-fried chicken breast with a golden panko crust served over fluffy brown rice and a crisp cabbage slaw drizzled with savory tamari sauce.

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NUTRITION

Protein

54.8g

Fat

12.2g

Carbs

47.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Shredded green cabbage

0.25 cup Shredded carrots

2 tbsp Panko breadcrumbs

2 tbsp Whisked egg

0.5 tsp Avocado oil

1 tbsp Tamari

1 tsp Tomato paste

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pound the chicken breast to an even half-inch thickness and season both sides with sea salt, black pepper, and garlic powder.
2
Place the whisked egg in one shallow bowl and the panko breadcrumbs in another.
3
Dip the chicken into the egg, allowing excess to drip off, then press firmly into the panko until thoroughly coated on all sides.
4
Lightly mist the chicken with avocado oil and air-fry at 400°F for 12 to 15 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165°F.
5
While the chicken cooks, whisk together the tamari and tomato paste in a small ramekin to create a thick, savory sauce.
6
In a serving bowl, layer the cooked brown rice with the shredded cabbage and carrots.
7
Slice the crispy chicken into strips, place over the rice and vegetables, and drizzle with the prepared tamari sauce.