Grilled Chicken and Cod Brown Rice Bowl with Roasted Zucchini Cauliflower and Avocado

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

Grilled Chicken and Cod Brown Rice Bowl with Roasted Zucchini Cauliflower and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Cod Brown Rice Bowl with Roasted Zucchini Cauliflower and Avocado

Savor a vibrant bowl balancing hearty grilled chicken and flaky cod over nutty brown rice, complemented by oven-roasted zucchini and cauliflower, and topped with creamy avocado for a delightful finish.

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NUTRITION

439kcal
Protein
46.7g
Fat
14.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Cod

1/2 cup cooked Brown Rice

1/2 medium Zucchini

1/2 cup Cauliflower florets

1/4 Avocado

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill and oven to 400°F.

  • 2

    Season the chicken breast and cod with salt, pepper, and a drizzle of olive oil. Squeeze some lemon juice over the fish for added brightness.

  • 3

    Grill the chicken and cod until cooked through, approximately 4-5 minutes per side for the chicken and 3-4 minutes per side for the cod, ensuring a light char on both.

  • 4

    Meanwhile, chop the zucchini and cauliflower into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly browned.

  • 6

    Prepare the brown rice if not already cooked.

  • 7

    Assemble the bowl by placing the cooked brown rice at the base, then topping with sliced grilled chicken and flaked cod. Add the roasted vegetables over the top.

  • 8

    Finish by adding sliced or diced avocado, and drizzle with additional lemon juice if desired. Serve warm.

Grilled Chicken and Cod Brown Rice Bowl with Roasted Zucchini Cauliflower and Avocado

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

Grilled Chicken and Cod Brown Rice Bowl with Roasted Zucchini Cauliflower and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Cod Brown Rice Bowl with Roasted Zucchini Cauliflower and Avocado

Savor a vibrant bowl balancing hearty grilled chicken and flaky cod over nutty brown rice, complemented by oven-roasted zucchini and cauliflower, and topped with creamy avocado for a delightful finish.

NUTRITION

439kcal
Protein
46.7g
Fat
14.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Cod

1/2 cup cooked Brown Rice

1/2 medium Zucchini

1/2 cup Cauliflower florets

1/4 Avocado

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill and oven to 400°F.

  • 2

    Season the chicken breast and cod with salt, pepper, and a drizzle of olive oil. Squeeze some lemon juice over the fish for added brightness.

  • 3

    Grill the chicken and cod until cooked through, approximately 4-5 minutes per side for the chicken and 3-4 minutes per side for the cod, ensuring a light char on both.

  • 4

    Meanwhile, chop the zucchini and cauliflower into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly browned.

  • 6

    Prepare the brown rice if not already cooked.

  • 7

    Assemble the bowl by placing the cooked brown rice at the base, then topping with sliced grilled chicken and flaked cod. Add the roasted vegetables over the top.

  • 8

    Finish by adding sliced or diced avocado, and drizzle with additional lemon juice if desired. Serve warm.