Grilled Chicken and Rice Salad with Crunchy Vegetables

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

Grilled Chicken and Rice Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Rice Salad with Crunchy Vegetables

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a bed of tender brown rice and a refreshing medley of crunchy vegetables. This vibrant salad is enhanced with a simple lemon-olive oil dressing, delivering a burst of bright flavor and balanced nutrition that fuels your day.

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NUTRITION

382kcal
Protein
42.4g
Fat
13.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Brown Rice (cooked)

1/2 cup Mixed Crunchy Vegetables

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper, and optionally a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the brown rice if not already cooked, and chop the mixed vegetables (cucumber, red bell pepper, and carrots) into bite-size pieces.

  • 5

    In a large bowl, combine the cooked brown rice and mixed vegetables.

  • 6

    Slice the grilled chicken into strips and add to the bowl.

  • 7

    Drizzle the olive oil and remaining lemon juice over the salad, tossing gently to combine all flavors.

  • 8

    Taste and adjust seasonings with additional salt and pepper if needed before serving.

Grilled Chicken and Rice Salad with Crunchy Vegetables

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

Grilled Chicken and Rice Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Rice Salad with Crunchy Vegetables

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a bed of tender brown rice and a refreshing medley of crunchy vegetables. This vibrant salad is enhanced with a simple lemon-olive oil dressing, delivering a burst of bright flavor and balanced nutrition that fuels your day.

NUTRITION

382kcal
Protein
42.4g
Fat
13.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Brown Rice (cooked)

1/2 cup Mixed Crunchy Vegetables

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper, and optionally a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the brown rice if not already cooked, and chop the mixed vegetables (cucumber, red bell pepper, and carrots) into bite-size pieces.

  • 5

    In a large bowl, combine the cooked brown rice and mixed vegetables.

  • 6

    Slice the grilled chicken into strips and add to the bowl.

  • 7

    Drizzle the olive oil and remaining lemon juice over the salad, tossing gently to combine all flavors.

  • 8

    Taste and adjust seasonings with additional salt and pepper if needed before serving.