Grilled Chicken and Roasted Vegetable Rice Bowl

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

Grilled Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Rice Bowl

Enjoy a vibrant, nutrient-packed bowl featuring perfectly grilled chicken, a medley of roasted bell pepper, zucchini, and red onion, served over a bed of fluffy white rice. Each bite offers a harmonious blend of smoky, sweet, and savory flavors with a delightful, colorful presentation.

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NUTRITION

421kcal
Protein
43.5g
Fat
9.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 piece (130g) Chicken Breast

½ cup (100g) cooked White Rice

½ medium Red Bell Pepper (50g)

½ medium Zucchini (50g)

1/3 small Red Onion (30g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes or until tender and slightly charred at the edges.

  • 5

    Assemble the bowl: Place the cooked white rice at the base, top with the roasted vegetables, and lay the sliced grilled chicken over the top.

  • 6

    Serve immediately while warm for a delicious and balanced lunch.

Grilled Chicken and Roasted Vegetable Rice Bowl

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

Grilled Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Rice Bowl

Enjoy a vibrant, nutrient-packed bowl featuring perfectly grilled chicken, a medley of roasted bell pepper, zucchini, and red onion, served over a bed of fluffy white rice. Each bite offers a harmonious blend of smoky, sweet, and savory flavors with a delightful, colorful presentation.

NUTRITION

421kcal
Protein
43.5g
Fat
9.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 piece (130g) Chicken Breast

½ cup (100g) cooked White Rice

½ medium Red Bell Pepper (50g)

½ medium Zucchini (50g)

1/3 small Red Onion (30g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes or until tender and slightly charred at the edges.

  • 5

    Assemble the bowl: Place the cooked white rice at the base, top with the roasted vegetables, and lay the sliced grilled chicken over the top.

  • 6

    Serve immediately while warm for a delicious and balanced lunch.