YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Veggies and Brown Rice
Savor a well-balanced lunch of perfectly grilled chicken, lightly seasoned roasted vegetables, and nutty brown rice, accented by a cool, tangy dollop of nonfat Greek yogurt. This dish provides a delightful mix of textures and flavors that is both satisfying and nourishing.
INGREDIENTS
5.5 oz Chicken Breast
0.75 cup cooked Brown Rice
1 medium Mixed Bell Peppers
1 medium Zucchini
2 tbsp Nonfat Greek Yogurt
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your choice of herbs.
Grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Preheat the oven to 425°F for the vegetables. Cut the bell pepper and zucchini into bite-sized pieces, toss with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred.
Prepare the cooked brown rice if not using leftovers, warming it up as needed.
Plate the dish by serving the brown rice as a base, top with sliced grilled chicken, and add the roasted veggies on the side.
Finish with a dollop of nonfat Greek yogurt on top for a refreshing tang.