Grilled Chicken Breast with Roasted Veggies and Brown Rice

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

Grilled Chicken Breast with Roasted Veggies and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Brown Rice

Savor a perfectly grilled chicken breast paired with a colorful medley of roasted veggies and tender brown rice. This well-balanced lunch delivers a satisfying blend of lean protein, complex carbs, and vibrant flavors with just a hint of herb-infused olive oil.

Try 3 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
47.6g
Fat
11.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Mixed Veggies (zucchini & bell peppers)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (rosemary or thyme)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Pat the chicken breast dry with paper towels and season lightly with salt, pepper, and fresh herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat the oven to 425°F. Toss the mixed veggies with olive oil, salt, and pepper.

  • 5

    Spread the veggies on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Prepare the brown rice according to package instructions if not pre-cooked.

  • 7

    Plate the grilled chicken alongside the roasted veggies and a serving of brown rice, garnishing with a sprinkle of additional fresh herbs if desired.

Grilled Chicken Breast with Roasted Veggies and Brown Rice

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

Grilled Chicken Breast with Roasted Veggies and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Brown Rice

Savor a perfectly grilled chicken breast paired with a colorful medley of roasted veggies and tender brown rice. This well-balanced lunch delivers a satisfying blend of lean protein, complex carbs, and vibrant flavors with just a hint of herb-infused olive oil.

NUTRITION

431kcal
Protein
47.6g
Fat
11.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Mixed Veggies (zucchini & bell peppers)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (rosemary or thyme)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Pat the chicken breast dry with paper towels and season lightly with salt, pepper, and fresh herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat the oven to 425°F. Toss the mixed veggies with olive oil, salt, and pepper.

  • 5

    Spread the veggies on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Prepare the brown rice according to package instructions if not pre-cooked.

  • 7

    Plate the grilled chicken alongside the roasted veggies and a serving of brown rice, garnishing with a sprinkle of additional fresh herbs if desired.