YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Vegetable Rice Bowl with Herb Yogurt Sauce (with Oats & Apple Side)
Savor the balanced flavors of this grilled chicken bowl featuring tender, herb-infused chicken alongside a delicately seasoned medley of bell peppers and zucchini over a bed of light brown rice. Complemented by a refreshing herb yogurt sauce, this dish is served with a side of creamy rolled oats and a crisp apple to round out your meal with satisfying textures and flavors.
INGREDIENTS
4.5 oz Chicken Breast
1/2 cup Cooked Brown Rice
1 cup Mixed Vegetables (Bell Peppers, Zucchini, Onion)
1.5 tbsp Olive Oil
1/8 cup Nonfat Greek Yogurt with fresh herbs
1/2 cup Cooked Rolled Oats
1 Medium Apple
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt, pepper, and garlic powder. Lightly brush with half of the olive oil.
Grill the chicken for about 5-6 minutes per side or until internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the vegetables. Toss the diced bell peppers, zucchini, and onion with a pinch of salt, pepper, and the remaining olive oil. Sauté them in a skillet over medium heat until they are tender and slightly charred.
Prepare the brown rice according to package instructions if not pre-cooked.
For the herb yogurt sauce, combine nonfat Greek yogurt with freshly chopped herbs (such as basil, parsley, or dill), a squeeze of lemon juice, and a dash of salt and pepper.
Assemble the bowl by placing the cooked brown rice at the base, topping with sliced grilled chicken and sautéed vegetables, then drizzling the herb yogurt sauce over the top.
Serve the rice bowl with a side of warm cooked rolled oats and a crisp, whole medium apple.
Enjoy your balanced, flavor-packed meal!