Grilled Chicken Rice Noodle Bowl with Crunchy Vegetables

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

Grilled Chicken Rice Noodle Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Noodle Bowl with Crunchy Vegetables

Enjoy a light yet satisfying bowl featuring tender grilled chicken, silky rice egg noodles, and an assortment of crunchy vegetables. Finished with a zesty lime-olive oil drizzle, this meal offers refreshing flavors and textures perfect for a healthy, balanced lunch.

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NUTRITION

432kcal
Protein
45.3g
Fat
9.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

6 oz Grilled Chicken Breast (170g)

3/4 cup cooked Rice Egg Noodles (113g)

1/2 medium Red Bell Pepper (60g)

1/2 cup shredded Carrot (55g)

1/2 cup sliced Cucumber (52g)

1 tbsp Lime Juice (15g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, set aside and slice into thin strips.

  • 3

    Cook the rice egg noodles according to package instructions. Drain and rinse under cool water to stop the cooking process.

  • 4

    While the noodles are cooking, prepare the vegetables. Slice the red bell pepper into thin strips, shred the carrot, and slice the cucumber.

  • 5

    In a small bowl, whisk together the lime juice and olive oil to create a light dressing.

  • 6

    Combine the cooked noodles and vegetables in a large bowl. Top with the grilled chicken slices and drizzle with the lime dressing.

  • 7

    Gently toss the bowl to evenly distribute the dressing and serve immediately.

Grilled Chicken Rice Noodle Bowl with Crunchy Vegetables

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

Grilled Chicken Rice Noodle Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Noodle Bowl with Crunchy Vegetables

Enjoy a light yet satisfying bowl featuring tender grilled chicken, silky rice egg noodles, and an assortment of crunchy vegetables. Finished with a zesty lime-olive oil drizzle, this meal offers refreshing flavors and textures perfect for a healthy, balanced lunch.

NUTRITION

432kcal
Protein
45.3g
Fat
9.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

6 oz Grilled Chicken Breast (170g)

3/4 cup cooked Rice Egg Noodles (113g)

1/2 medium Red Bell Pepper (60g)

1/2 cup shredded Carrot (55g)

1/2 cup sliced Cucumber (52g)

1 tbsp Lime Juice (15g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, set aside and slice into thin strips.

  • 3

    Cook the rice egg noodles according to package instructions. Drain and rinse under cool water to stop the cooking process.

  • 4

    While the noodles are cooking, prepare the vegetables. Slice the red bell pepper into thin strips, shred the carrot, and slice the cucumber.

  • 5

    In a small bowl, whisk together the lime juice and olive oil to create a light dressing.

  • 6

    Combine the cooked noodles and vegetables in a large bowl. Top with the grilled chicken slices and drizzle with the lime dressing.

  • 7

    Gently toss the bowl to evenly distribute the dressing and serve immediately.