Name: Shredded BBQ Chicken and Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked brown rice; 2 tbsp Sugar-free BBQ sauce; 0.25 whole Avocado; 0.5 cup Shredded green cabbage; 0.25 cup Shredded carrots; 1 tsp Apple cider vinegar; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Shredded BBQ Chicken and Rice Bowl

Poached chicken breast shredded and tossed in smoky BBQ sauce, served over fluffy brown rice with a crisp, tangy slaw.

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NUTRITION

Protein

48.3g

Fat

19.1g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

2 tbsp Sugar-free BBQ sauce

0.25 whole Avocado

0.5 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder.
2
Poach the chicken in simmering water for 12-15 minutes until the internal temperature reaches 165°F.
3
Remove the chicken from the water and shred it using two forks while still warm to keep it tender.
4
In a small bowl, combine the shredded chicken with the sugar-free BBQ sauce until every piece is thoroughly coated.
5
Whisk together the olive oil and apple cider vinegar in a separate bowl, then toss with the cabbage and carrots for a quick slaw.
6
Assemble the bowl by layering the fluffy brown rice at the base, followed by the BBQ chicken, the crisp slaw, and fresh avocado slices.