YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Vegetable Rice Bowl
Savor a light yet satisfying bowl featuring perfectly grilled chicken breast paired with a colorful medley of red bell pepper, zucchini, and red onion served on a bed of tender brown rice. Finished with a drizzle of olive oil, this bowl delivers balanced flavors and textures ideal for a nutritious, protein-packed lunch.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Brown Rice
1/2 cup diced Red Bell Pepper
1/2 cup sliced Zucchini
1/4 cup sliced Red Onion
2 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and any preferred herbs.
Grill the chicken for about 5-6 minutes per side until cooked through and juices run clear.
Meanwhile, heat a non-stick pan over medium heat and add the olive oil.
Sauté the red bell pepper, zucchini, and red onion for about 3-4 minutes until they start to soften but retain some crunch.
In a bowl, arrange the cooked brown rice as the base. Slice the grilled chicken and add on top.
Add the sautéed vegetables over the chicken and rice, and drizzle with any remaining olive oil from the pan for extra flavor.
Serve warm and enjoy your balanced, protein-rich rice bowl.