YOUR SOLIN GENERATED RECIPE
Herb-Garlic Grilled Chicken with Roasted Vegetable Rice Bowl
Savor a flavorful bowl featuring succulent grilled chicken marinated in herb-garlic goodness, paired with a vibrant mix of roasted vegetables and a bed of tender brown rice. This balanced dish delivers a satisfying blend of lean protein, healthy carbs, and a hint of savory herbs—perfect for a nutritious meal at any time of day.
INGREDIENTS
5 oz Chicken Breast
1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)
1/2 cup Cooked Brown Rice
1 tsp Olive Oil
1 clove Garlic
1 tbsp Fresh Herbs (Rosemary & Thyme)
Salt and Pepper to taste
PREPARATION
In a small bowl, combine minced garlic, chopped fresh herbs, a dash of salt and pepper, and olive oil to create a marinade.
Coat the chicken breast evenly with the herb-garlic marinade and let it sit for at least 15 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the chicken breast for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.
While the chicken cooks, preheat your oven to 400°F. Toss the mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
Prepare the cooked brown rice according to package instructions if not already done.
Assemble your bowl by layering the brown rice, then topping with the roasted vegetables and sliced grilled chicken.
Finish with an optional sprinkle of extra fresh herbs and an additional drizzle of olive oil if desired.