YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Vegetable Rice Bowl
Savor a vibrant rice bowl featuring beautifully grilled chicken breast with a medley of colorful vegetables, served on a bed of wholesome brown rice and topped with creamy avocado and a hint of olive oil drizzle.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Brown Rice
1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)
1/2 Avocado
1 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat and lightly oil the grates with a small amount of olive oil.
Season the chicken breast with salt, pepper, and any preferred herbs.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.
While the chicken is grilling, toss the mixed vegetables lightly with a pinch of salt and pepper. Grill them for 4-5 minutes until they are tender with slight char marks.
Reheat the cooked brown rice if necessary and place it as the base of your bowl.
Arrange the sliced chicken and grilled vegetables over the rice.
Top with sliced avocado and drizzle the remaining olive oil over the bowl for added flavor.
Serve immediately and enjoy your balanced, nutrient-packed lunch.