Grilled Chicken Taco Bowl with Zucchini, Peppers, and Carrot Slaw

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

Grilled Chicken Taco Bowl with Zucchini, Peppers, and Carrot Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Taco Bowl with Zucchini, Peppers, and Carrot Slaw

Enjoy this vibrant taco bowl featuring lean grilled chicken, perfectly sautéed zucchini and bell peppers, combined with a crisp carrot slaw, served on a bed of fluffy brown rice and topped with a fresh zesty salsa and lime dressing.

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NUTRITION

371kcal
Protein
33.5g
Fat
9.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

100g Zucchini

75g Bell Pepper

50g Carrot (grated)

1/2 cup cooked Brown Rice

2 tbsp Salsa

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lime juice. Grill for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, slice into strips.

  • 3

    While the chicken is grilling, heat a small skillet with the olive oil. Sauté the sliced zucchini and bell pepper for 3-4 minutes until they are tender but still crisp.

  • 4

    Prepare the carrot slaw by grating the carrot and lightly mixing it with a splash of lime juice and a pinch of salt.

  • 5

    Warm the cooked brown rice if necessary and place it as the base in your bowl.

  • 6

    Assemble the bowl by layering the sautéed vegetables over the rice, add the grilled chicken slices on top, and finish with a generous spoonful of salsa.

  • 7

    Top with the fresh carrot slaw and an extra drizzle of lime juice if desired. Serve immediately and enjoy your healthy taco bowl.

Grilled Chicken Taco Bowl with Zucchini, Peppers, and Carrot Slaw

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

Grilled Chicken Taco Bowl with Zucchini, Peppers, and Carrot Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Taco Bowl with Zucchini, Peppers, and Carrot Slaw

Enjoy this vibrant taco bowl featuring lean grilled chicken, perfectly sautéed zucchini and bell peppers, combined with a crisp carrot slaw, served on a bed of fluffy brown rice and topped with a fresh zesty salsa and lime dressing.

NUTRITION

371kcal
Protein
33.5g
Fat
9.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

100g Zucchini

75g Bell Pepper

50g Carrot (grated)

1/2 cup cooked Brown Rice

2 tbsp Salsa

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lime juice. Grill for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, slice into strips.

  • 3

    While the chicken is grilling, heat a small skillet with the olive oil. Sauté the sliced zucchini and bell pepper for 3-4 minutes until they are tender but still crisp.

  • 4

    Prepare the carrot slaw by grating the carrot and lightly mixing it with a splash of lime juice and a pinch of salt.

  • 5

    Warm the cooked brown rice if necessary and place it as the base in your bowl.

  • 6

    Assemble the bowl by layering the sautéed vegetables over the rice, add the grilled chicken slices on top, and finish with a generous spoonful of salsa.

  • 7

    Top with the fresh carrot slaw and an extra drizzle of lime juice if desired. Serve immediately and enjoy your healthy taco bowl.