Grilled Chicken Breast with Cauliflower Rice and Collard Greens

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

Grilled Chicken Breast with Cauliflower Rice and Collard Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cauliflower Rice and Collard Greens

Grilled chicken breast and cauliflower rice served with southern-style collard greens simmered in a savory, smoky broth.

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NUTRITION

264kcal
Protein
45.5g
Fat
2.7g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

1 cup Cauliflower Rice

1.5 cups chopped Collard Greens

1 clove Garlic, minced

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of smoked paprika for a southern flair.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, place a small skillet over medium heat and add the minced garlic and a splash of chicken broth.

  • 4

    Add the chopped collard greens to the skillet, cover with a lid, and simmer until the greens are tender and have absorbed the savory broth.

  • 5

    In another non-stick pan, sauté the cauliflower rice for 3-5 minutes until it is heated through and slightly softened.

  • 6

    Slice the grilled chicken and serve it over the bed of cauliflower rice with the simmered collard greens on the side.

Grilled Chicken Breast with Cauliflower Rice and Collard Greens

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

Grilled Chicken Breast with Cauliflower Rice and Collard Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cauliflower Rice and Collard Greens

Grilled chicken breast and cauliflower rice served with southern-style collard greens simmered in a savory, smoky broth.

NUTRITION

264kcal
Protein
45.5g
Fat
2.7g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

1 cup Cauliflower Rice

1.5 cups chopped Collard Greens

1 clove Garlic, minced

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of smoked paprika for a southern flair.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, place a small skillet over medium heat and add the minced garlic and a splash of chicken broth.

  • 4

    Add the chopped collard greens to the skillet, cover with a lid, and simmer until the greens are tender and have absorbed the savory broth.

  • 5

    In another non-stick pan, sauté the cauliflower rice for 3-5 minutes until it is heated through and slightly softened.

  • 6

    Slice the grilled chicken and serve it over the bed of cauliflower rice with the simmered collard greens on the side.