Name: Chicken and Cucumber Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked white rice; 1 cup Cucumber; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 0.5 tbsp Rice vinegar; 0.25 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 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 and Cucumber Rice Bowl

Sautéed chicken breast and crisp cucumbers are tossed in a ginger-tamari glaze and served over fluffy white rice for a refreshing and vibrant meal.

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NUTRITION

Protein

53.4g

Fat

10.7g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked white rice

1 cup Cucumber

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tbsp Rice vinegar

0.25 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cook the white rice according to package instructions if not using pre-cooked rice.
2
Slice the chicken breast into bite-sized cubes and season with sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.
4
Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
5
In a small bowl, whisk together the tamari, rice vinegar, honey, grated ginger, and minced garlic.
6
Reduce the heat to low, pour the sauce over the chicken, and toss to coat for 1 minute until thickened.
7
Thinly slice the cucumber into half-moons.
8
Assemble the bowl by placing the cooked rice at the base, topping with the glazed chicken and fresh cucumbers.