Grilled Chicken and Rice Bowl with Roasted Vegetables

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

Grilled Chicken and Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Rice Bowl with Roasted Vegetables

Savor a fresh and vibrant bowl featuring perfectly grilled chicken, tender brown rice, and a medley of roasted asparagus and cherry tomatoes, all lightly tossed in a hint of olive oil. This balanced meal bursts with clean flavors and a satisfying texture, making it an ideal lunch option that aligns with your nutritional goals.

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NUTRITION

429kcal
Protein
39.5g
Fat
10.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Brown Rice

1 cup Asparagus

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear. Once done, set aside to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, toss the asparagus and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for approximately 10-12 minutes until the vegetables are tender and slightly charred.

  • 4

    Heat the cooked brown rice if needed or fluff with a fork if served at room temperature.

  • 5

    Assemble the bowl by placing the brown rice at the base, then topping with sliced grilled chicken and the roasted vegetables.

  • 6

    Drizzle any remaining olive oil or a squeeze of lemon over the bowl if desired, and serve warm.

Grilled Chicken and Rice Bowl with Roasted Vegetables

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

Grilled Chicken and Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Rice Bowl with Roasted Vegetables

Savor a fresh and vibrant bowl featuring perfectly grilled chicken, tender brown rice, and a medley of roasted asparagus and cherry tomatoes, all lightly tossed in a hint of olive oil. This balanced meal bursts with clean flavors and a satisfying texture, making it an ideal lunch option that aligns with your nutritional goals.

NUTRITION

429kcal
Protein
39.5g
Fat
10.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Brown Rice

1 cup Asparagus

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear. Once done, set aside to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, toss the asparagus and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for approximately 10-12 minutes until the vegetables are tender and slightly charred.

  • 4

    Heat the cooked brown rice if needed or fluff with a fork if served at room temperature.

  • 5

    Assemble the bowl by placing the brown rice at the base, then topping with sliced grilled chicken and the roasted vegetables.

  • 6

    Drizzle any remaining olive oil or a squeeze of lemon over the bowl if desired, and serve warm.