Name: Herb-Roasted Vegetable Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 1/2 cup Cooked Brown Rice; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1/4 medium Red Onion; 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Mixed Fresh Herbs; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Rice Bowl

A vibrant bowl featuring tender herb-roasted vegetables, lean chicken breast, and a bed of fluffy brown rice—all tossed with a hint of olive oil and fresh herbs for a balanced, flavorful meal.

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NUTRITION

Protein

32.4g

Fat

9.1g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Brown Rice

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
3
In a bowl, toss the chopped vegetables with olive oil, mixed fresh herbs, salt, and pepper.
4
Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.
5
While the vegetables are roasting, season the chicken breast with salt, pepper, and a sprinkle of herbs. Cook the chicken in a skillet over medium heat or grill until fully cooked (internal temperature should reach 165°F). Slice thinly.
6
Prepare the brown rice as per package instructions if not already cooked.
7
To assemble the bowl, layer the brown rice as the base, top with the roasted vegetables and sliced chicken breast.
8
Drizzle with any remaining pan juices or a bit more olive oil if desired, and serve warm.