Beyond Chicken with Saffron Rice and Asian Vegetables

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

Beyond Chicken with Saffron Rice and Asian Vegetables

YOUR SOLIN GENERATED RECIPE

Beyond Chicken with Saffron Rice and Asian Vegetables

Pan-seared plant-based chicken and crisp Asian vegetables served over fragrant saffron-infused basmati rice for a vibrant and savory meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
57.9g
Fat
9.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Beyond Meat unbreaded chicken

0.13 cup Basmati rice

0.33 cup Edamame

1 cup Bok choy

0.5 cup Red bell pepper

0.5 tsp Sesame oil

1 tbsp Tamari

0.25 tsp Saffron threads

0.25 cup Water

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Ground ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small saucepan, combine the basmati rice, water, saffron threads, and sea salt.

  • 2

    Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is fluffy.

  • 3

    While the rice cooks, heat the sesame oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the Beyond Meat chicken strips to the skillet and season with garlic powder and ground ginger.

  • 5

    Sear the chicken for 5-6 minutes, turning occasionally until golden brown and heated through.

  • 6

    Add the chopped bok choy, sliced red bell pepper, and shelled edamame to the skillet.

  • 7

    Sauté the vegetables with the chicken for 3-4 minutes until the vegetables are tender-crisp.

  • 8

    Drizzle the tamari over the chicken and vegetable mixture, tossing well to coat.

  • 9

    Fluff the saffron rice with a fork and plate it alongside the chicken and vegetables.

Beyond Chicken with Saffron Rice and Asian Vegetables

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

Beyond Chicken with Saffron Rice and Asian Vegetables

YOUR SOLIN GENERATED RECIPE

Beyond Chicken with Saffron Rice and Asian Vegetables

Pan-seared plant-based chicken and crisp Asian vegetables served over fragrant saffron-infused basmati rice for a vibrant and savory meal.

NUTRITION

426kcal
Protein
57.9g
Fat
9.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Beyond Meat unbreaded chicken

0.13 cup Basmati rice

0.33 cup Edamame

1 cup Bok choy

0.5 cup Red bell pepper

0.5 tsp Sesame oil

1 tbsp Tamari

0.25 tsp Saffron threads

0.25 cup Water

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Ground ginger

PREPARATION

  • 1

    In a small saucepan, combine the basmati rice, water, saffron threads, and sea salt.

  • 2

    Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is fluffy.

  • 3

    While the rice cooks, heat the sesame oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the Beyond Meat chicken strips to the skillet and season with garlic powder and ground ginger.

  • 5

    Sear the chicken for 5-6 minutes, turning occasionally until golden brown and heated through.

  • 6

    Add the chopped bok choy, sliced red bell pepper, and shelled edamame to the skillet.

  • 7

    Sauté the vegetables with the chicken for 3-4 minutes until the vegetables are tender-crisp.

  • 8

    Drizzle the tamari over the chicken and vegetable mixture, tossing well to coat.

  • 9

    Fluff the saffron rice with a fork and plate it alongside the chicken and vegetables.