Name: Japanese Katsu Chicken Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.25 cup panko breadcrumbs; 1 tbsp all-purpose flour; 0.5 large egg; 0.5 cup white rice; 1 cup green cabbage; 0.25 cup cucumber; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp coconut aminos; 1 tsp rice vinegar

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

YOUR SOLIN GENERATED RECIPE

Japanese Katsu Chicken Rice Bowl

Crispy pan-seared chicken breast coated in golden panko crumbs served over fluffy white rice with a refreshing crunch of shredded cabbage and tangy quick-pickled cucumbers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.4g

Fat

13.2g

Carbs

48.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup panko breadcrumbs

1 tbsp all-purpose flour

0.5 large egg

0.5 cup white rice

1 cup green cabbage

0.25 cup cucumber

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp coconut aminos

1 tsp rice vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pound the chicken breast to an even half-inch thickness and season both sides with sea salt and black pepper.
2
Prepare three shallow bowls: one with the all-purpose flour, one with the beaten egg, and one with the panko breadcrumbs.
3
Dredge the chicken in the flour, dip it into the egg, and then press firmly into the panko breadcrumbs until the exterior is fully and evenly coated.
4
Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
5
While the chicken cooks, toss the shredded green cabbage and sliced cucumber with the rice vinegar in a small bowl to create a quick slaw.
6
Slice the crispy chicken into strips and serve it over the warm cooked white rice, drizzled with coconut aminos and paired with the fresh cabbage slaw.