YOUR SOLIN GENERATED RECIPE
Garlic Chicken with Roasted Potatoes and Rice
Sautéed garlic chicken and onions tossed with crispy roasted potatoes and fluffy rice for a savory, nutrient-dense meal that satisfies every craving.
INGREDIENTS
5 oz chicken breast
0.17 cup long grain white rice
0.5 cup baby potatoes
0.25 cup yellow onion
2 large egg whites
1 tbsp parmesan cheese
2 cloves garlic
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Halve the baby potatoes and toss them with half of the olive oil, sea salt, and black pepper.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.
While potatoes roast, whisk the egg whites in a shallow bowl and dip the cubed chicken breast into the whites to coat thoroughly.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the diced onions until translucent.
Add the minced garlic and the coated chicken to the skillet, cooking for 6-8 minutes until the chicken is browned and cooked through.
Stir the cooked long grain rice and the roasted potatoes into the skillet, tossing everything together until heated through.
Garnish with the grated parmesan cheese and serve immediately.