Grilled Chicken Rice Bowl with Roasted Vegetables

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

Grilled Chicken Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken breast served atop a bed of nutty brown rice and colorful roasted vegetables. A dollop of tangy Greek yogurt adds brightness, while a drizzle of olive oil enriches the flavors, making this a balanced and satisfying lunch.

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NUTRITION

437kcal
Protein
36.6g
Fat
16.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Mixed Roasted Vegetables (Broccoli & Carrots)

1 tablespoon Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

Seasonings: Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Lightly brush with a bit of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes, then slice into strips.

  • 4

    While the chicken is grilling, preheat your oven to 400°F for the vegetables.

  • 5

    Toss the broccoli and carrots with the remaining olive oil, salt, pepper, and a pinch of garlic powder. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes until they become tender and slightly caramelized.

  • 7

    Assemble your rice bowl by placing the cooked brown rice at the base, then add the roasted vegetables and sliced grilled chicken on top.

  • 8

    Finish by adding a dollop of plain nonfat Greek yogurt on the side, and garnish with a light sprinkle of extra seasonings if desired.

Grilled Chicken Rice Bowl with Roasted Vegetables

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

Grilled Chicken Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken breast served atop a bed of nutty brown rice and colorful roasted vegetables. A dollop of tangy Greek yogurt adds brightness, while a drizzle of olive oil enriches the flavors, making this a balanced and satisfying lunch.

NUTRITION

437kcal
Protein
36.6g
Fat
16.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Mixed Roasted Vegetables (Broccoli & Carrots)

1 tablespoon Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Lightly brush with a bit of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes, then slice into strips.

  • 4

    While the chicken is grilling, preheat your oven to 400°F for the vegetables.

  • 5

    Toss the broccoli and carrots with the remaining olive oil, salt, pepper, and a pinch of garlic powder. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 15-20 minutes until they become tender and slightly caramelized.

  • 7

    Assemble your rice bowl by placing the cooked brown rice at the base, then add the roasted vegetables and sliced grilled chicken on top.

  • 8

    Finish by adding a dollop of plain nonfat Greek yogurt on the side, and garnish with a light sprinkle of extra seasonings if desired.