Chicken and Crispy Vegetable Brown Rice Bowl

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

Chicken and Crispy Vegetable Brown Rice Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Brown Rice Bowl

Enjoy a vibrant bowl filled with tender, grilled chicken, nutty brown rice, and a medley of crispy roasted vegetables including broccoli, red bell pepper, and carrots. This dish is a delightful balance of textures and flavors, perfect for a healthy mid-day or evening meal.

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NUTRITION

416kcal
Protein
41.2g
Fat
9.8g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup Cooked Brown Rice

1 cup Broccoli

½ cup Red Bell Pepper

½ cup Shredded Carrots

1 tsp Olive Oil

1 tsp Cornstarch

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry, season lightly with salt and pepper, and grill or pan-sear over medium-high heat until fully cooked, about 6-7 minutes per side. Let rest, then slice into strips.

  • 3

    In a bowl, toss the broccoli, red bell pepper, and shredded carrots with olive oil, cornstarch, salt, and pepper to lightly coat them. The cornstarch helps achieve a crispy texture.

  • 4

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes, stirring halfway through, until the edges are crispy and golden.

  • 5

    Warm the cooked brown rice if needed.

  • 6

    Assemble the bowl by placing the brown rice at the base, topping it with the sliced chicken breast and roasted vegetables.

  • 7

    Serve immediately and enjoy the mix of tender chicken, nutty rice, and delightfully crispy vegetables.

Chicken and Crispy Vegetable Brown Rice Bowl

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

Chicken and Crispy Vegetable Brown Rice Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Brown Rice Bowl

Enjoy a vibrant bowl filled with tender, grilled chicken, nutty brown rice, and a medley of crispy roasted vegetables including broccoli, red bell pepper, and carrots. This dish is a delightful balance of textures and flavors, perfect for a healthy mid-day or evening meal.

NUTRITION

416kcal
Protein
41.2g
Fat
9.8g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup Cooked Brown Rice

1 cup Broccoli

½ cup Red Bell Pepper

½ cup Shredded Carrots

1 tsp Olive Oil

1 tsp Cornstarch

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Pat the chicken breast dry, season lightly with salt and pepper, and grill or pan-sear over medium-high heat until fully cooked, about 6-7 minutes per side. Let rest, then slice into strips.

  • 3

    In a bowl, toss the broccoli, red bell pepper, and shredded carrots with olive oil, cornstarch, salt, and pepper to lightly coat them. The cornstarch helps achieve a crispy texture.

  • 4

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes, stirring halfway through, until the edges are crispy and golden.

  • 5

    Warm the cooked brown rice if needed.

  • 6

    Assemble the bowl by placing the brown rice at the base, topping it with the sliced chicken breast and roasted vegetables.

  • 7

    Serve immediately and enjoy the mix of tender chicken, nutty rice, and delightfully crispy vegetables.