YOUR SOLIN GENERATED RECIPE
Grilled Chicken Rice Bowl with Roasted Vegetables
Savor the robust flavors of tender grilled chicken paired with nutty brown rice and a colorful medley of roasted vegetables. This vibrant bowl is finished with a light olive oil drizzle, creating a balanced dish that's both satisfying and energizing.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup Brown Rice (cooked)
1 cup Mixed Bell Peppers & Zucchini
1 teaspoon Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken is grilling, preheat your oven to 425°F and toss the mixed bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
Warm the pre-cooked brown rice if needed.
Assemble the rice bowl by layering the brown rice at the base, topping with sliced grilled chicken, and adding the roasted vegetables.
Finish with an extra drizzle of olive oil if desired, and serve immediately.