Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

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

Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

Savor a hearty bowl featuring perfectly grilled chicken paired with a medley of roasted vegetables and tender brown rice. This colorful bowl delivers balanced flavors with a subtle smoky char from the grill and a refreshing crunch from the veggies, all lightly tossed in extra virgin olive oil for a finish that's both satisfying and nourishing.

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NUTRITION

503kcal
Protein
37.7g
Fat
19.2g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast (approx 150g)

0.75 cup cooked Brown Rice (approx 150g)

0.5 medium Red Bell Pepper (approx 75g)

0.5 medium Zucchini (approx 100g)

0.25 medium Red Onion (approx 40g)

1 tbsp Extra Virgin Olive Oil (15g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for the vegetables.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred.

  • 3

    While the chicken is grilling, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Reheat or prepare the cooked brown rice if not already done. Place the rice at the base of your serving bowl.

  • 6

    Slice the grilled chicken and arrange it over the rice. Top with the roasted vegetables.

  • 7

    Drizzle any remaining olive oil from the roasting pan over the bowl for extra flavor, if desired. Serve warm and enjoy your balanced, nutrient-packed lunch.

Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

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

Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

Savor a hearty bowl featuring perfectly grilled chicken paired with a medley of roasted vegetables and tender brown rice. This colorful bowl delivers balanced flavors with a subtle smoky char from the grill and a refreshing crunch from the veggies, all lightly tossed in extra virgin olive oil for a finish that's both satisfying and nourishing.

NUTRITION

503kcal
Protein
37.7g
Fat
19.2g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast (approx 150g)

0.75 cup cooked Brown Rice (approx 150g)

0.5 medium Red Bell Pepper (approx 75g)

0.5 medium Zucchini (approx 100g)

0.25 medium Red Onion (approx 40g)

1 tbsp Extra Virgin Olive Oil (15g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for the vegetables.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and your favorite herbs. Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred.

  • 3

    While the chicken is grilling, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    Reheat or prepare the cooked brown rice if not already done. Place the rice at the base of your serving bowl.

  • 6

    Slice the grilled chicken and arrange it over the rice. Top with the roasted vegetables.

  • 7

    Drizzle any remaining olive oil from the roasting pan over the bowl for extra flavor, if desired. Serve warm and enjoy your balanced, nutrient-packed lunch.