YOUR SOLIN GENERATED RECIPE
Crispy Grilled Chicken & Fresh Veggie Stack with Melted Provolone
Savor a harmonious stack featuring juicy grilled chicken paired with a vibrant medley of zucchini, tomato, and red bell pepper. The fresh vegetables are lightly grilled in olive oil to bring out their natural sweetness, crowned with a perfectly melted slice of provolone cheese. This dish offers a satisfying crunch and melty finish, making it a delightful, balanced meal.
INGREDIENTS
120 grams Chicken Breast
100 grams Zucchini
50 grams Tomato
30 grams Red Bell Pepper
1 slice Provolone Cheese (approx. 28g)
1 teaspoon Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the 120 grams chicken breast with your preferred spices (such as salt, pepper, and a squeeze of lemon) and lightly oil the grill surface.
Grill the chicken for about 5-7 minutes on each side or until it reaches an internal temperature of 165°F, then let it rest before slicing.
While the chicken cooks, slice the zucchini into rounds, the tomato into thick slices, and the red bell pepper into strips.
Toss the sliced vegetables with 1 teaspoon of olive oil and a pinch of salt. Grill them for 2-3 minutes per side until they are tender and show grill marks.
Layer the ingredients to form your veggie stack: arrange a base of grilled vegetables, place the sliced chicken on top, then add another layer of vegetables.
Top the stack with a slice of provolone cheese and return it to the grill or a heated pan for a couple of minutes until the cheese melts gently over the top.
Serve warm and enjoy the crispy, fresh, and melty flavors in every bite.