YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Vegetable Rice Bowl
Savor a vibrant bowl of grilled chicken nestled on a bed of tender brown rice, accompanied by a medley of charred vegetables and velvety avocado slices. This dish combines hearty protein with fresh produce for a balanced, flavorful lunch that's both satisfying and nourishing.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Brown Rice
1 cup Mixed Bell Pepper and Zucchini
1/4 Avocado
1 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and a dash of your preferred herbs.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
While the chicken is grilling, toss the bell pepper and zucchini in a small amount of olive oil, salt, and pepper; then grill or sauté until tender and nicely charred, about 4-5 minutes.
Warm the cooked brown rice if necessary, and spread it evenly in your serving bowl.
Slice the grilled chicken into strips and arrange over the rice along with the grilled vegetables.
Top the bowl with sliced avocado and drizzle the remaining olive oil over the top for added flavor.
Serve immediately and enjoy a balanced, protein-rich lunch.