Name: Ginger-Tamari Salmon and Chicken Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 oz Cooked wild-caught salmon; 1.75 oz Cooked chicken breast; 0.25 cup Cooked quinoa; 0.25 tbsp Grass-fed butter; 1 tbsp Tamari; 0.5 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 0.5 cup Cucumber; 1 stalk Green onion; 0.5 tsp Sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Ginger-Tamari Salmon and Chicken Bowl

Broiled chicken and salmon served over buttery quinoa with a savory ginger-tamari glaze that provides a satisfyingly salty finish.

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NUTRITION

Protein

41.5g

Fat

11.3g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Cooked wild-caught salmon

1.75 oz Cooked chicken breast

0.25 cup Cooked quinoa

0.25 tbsp Grass-fed butter

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Fresh ginger

0.5 cup Cucumber

1 stalk Green onion

0.5 tsp Sesame seeds

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PREPARATION

1
Whisk the tamari, toasted sesame oil, rice vinegar, and grated fresh ginger in a small bowl until the dressing is well combined.
2
Warm the cooked quinoa in a skillet over medium heat, stirring in the grass-fed butter until it is fully melted and the grains are coated.
3
Slice the broiled chicken breast into thin strips and flake the cooked wild-caught salmon into bite-sized pieces.
4
Place the buttery quinoa in a serving bowl and top with the prepared chicken, salmon, and diced cucumber.
5
Drizzle the ginger-tamari dressing over the bowl and garnish with thinly sliced green onion and sesame seeds.