Name: Chicken Cauliflower Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tbsp Extra virgin olive oil; 4 oz Chicken breast; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Carrots; 0.5 cup Celery; 2 cloves Garlic; 0.5 tsp Dried thyme; 0.25 tsp Dried rosemary; 3 cups Chicken broth; 2 cups Cauliflower rice; 1 tbsp Lemon juice; 0.5 whole Avocado

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

YOUR SOLIN GENERATED RECIPE

Chicken Cauliflower Rice Soup

Sautéed chicken breast and tender vegetables simmered in a savory herb broth with cauliflower rice for a comforting, low-carb lunch that feels velvety and warm.

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NUTRITION

Protein

36.2g

Fat

27.4g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

1 tbsp Extra virgin olive oil

4 oz Chicken breast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

0.5 tsp Dried thyme

0.25 tsp Dried rosemary

3 cups Chicken broth

2 cups Cauliflower rice

1 tbsp Lemon juice

0.5 whole Avocado

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.
2
Heat the olive oil in a large pot over medium heat and add the chicken, browning it for about 5 minutes until cooked through.
3
Remove the chicken from the pot and set aside, then add the diced carrots and celery to the same pot.
4
Sauté the vegetables for 6-8 minutes until they begin to soften, then stir in the minced garlic, thyme, and rosemary for 1 minute.
5
Pour in the chicken broth and bring the mixture to a gentle boil, then reduce the heat to a simmer.
6
Add the cauliflower rice and the cooked chicken back into the pot, simmering for 5-7 minutes until the cauliflower is tender.
7
Stir in the fresh lemon juice and the remaining salt and pepper to brighten the flavors.
8
Ladle the soup into a bowl and top with sliced avocado for a creamy, healthy fat finish.