Grilled Chicken Breast and Spinach Rice Bowl with Pico de Gallo

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

Grilled Chicken Breast and Spinach Rice Bowl with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Spinach Rice Bowl with Pico de Gallo

Savor a vibrant bowl featuring tender grilled chicken breast atop fluffy white rice, tossed with fresh spinach and crowned with a zesty pico de gallo. A perfectly soft-boiled egg adds a rich creaminess, while a drizzle of olive oil lends a smooth, fruity finish. This colorful and nourishing meal offers a delightful blend of textures and flavors for a satisfying lunch.

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NUTRITION

552kcal
Protein
37.4g
Fat
22.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Large Egg

1 cup Cooked White Rice

1 cup Fresh Spinach

1/4 cup Pico de Gallo

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat. Season the chicken breast with salt, pepper, and your favorite herbs if desired.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until cooked through and juices run clear.

  • 3

    While the chicken is grilling, cook the white rice according to package instructions and set aside.

  • 4

    In a small pot, boil water and gently place the egg to soft boil for about 6-7 minutes. Once done, rinse with cold water, peel, and slice in half.

  • 5

    Prepare the pico de gallo by combining chopped tomatoes, onions, cilantro, a squeeze of lime, and a pinch of salt in a bowl.

  • 6

    Assemble your bowl by placing the cooked white rice as the base, then add a bed of fresh spinach.

  • 7

    Slice the grilled chicken breast and arrange it over the spinach along with the soft-boiled egg halves and a generous spoonful of pico de gallo.

  • 8

    Drizzle the olive oil over the bowl for added flavor and healthy fats. Serve immediately while warm.

Grilled Chicken Breast and Spinach Rice Bowl with Pico de Gallo

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

Grilled Chicken Breast and Spinach Rice Bowl with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Spinach Rice Bowl with Pico de Gallo

Savor a vibrant bowl featuring tender grilled chicken breast atop fluffy white rice, tossed with fresh spinach and crowned with a zesty pico de gallo. A perfectly soft-boiled egg adds a rich creaminess, while a drizzle of olive oil lends a smooth, fruity finish. This colorful and nourishing meal offers a delightful blend of textures and flavors for a satisfying lunch.

NUTRITION

552kcal
Protein
37.4g
Fat
22.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Large Egg

1 cup Cooked White Rice

1 cup Fresh Spinach

1/4 cup Pico de Gallo

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat. Season the chicken breast with salt, pepper, and your favorite herbs if desired.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until cooked through and juices run clear.

  • 3

    While the chicken is grilling, cook the white rice according to package instructions and set aside.

  • 4

    In a small pot, boil water and gently place the egg to soft boil for about 6-7 minutes. Once done, rinse with cold water, peel, and slice in half.

  • 5

    Prepare the pico de gallo by combining chopped tomatoes, onions, cilantro, a squeeze of lime, and a pinch of salt in a bowl.

  • 6

    Assemble your bowl by placing the cooked white rice as the base, then add a bed of fresh spinach.

  • 7

    Slice the grilled chicken breast and arrange it over the spinach along with the soft-boiled egg halves and a generous spoonful of pico de gallo.

  • 8

    Drizzle the olive oil over the bowl for added flavor and healthy fats. Serve immediately while warm.