Grilled Chicken and Roasted Vegetable Rice Bowl

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

Grilled Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Rice Bowl

This vibrant bowl features succulent grilled chicken paired with tender roasted sweet potato cubes, fluffy brown rice, and a colorful medley of bell pepper and zucchini. The dish delivers a balanced blend of lean protein and complex carbs, making it a wholesome and satisfying meal that's as appealing on the plate as it is nutritious.

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NUTRITION

390kcal
Protein
40.5g
Fat
4.7g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (grilled)

1/2 cup cooked Brown Rice

1/2 cup roasted Sweet Potato cubes

1/2 cup Mixed Vegetables (Bell Pepper & Zucchini)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and prepare a baking sheet for the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Toss the sweet potato cubes and mixed vegetables with a drizzle of olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 20-25 minutes or until tender and lightly caramelized.

  • 5

    Prepare 1/2 cup of cooked brown rice according to package instructions.

  • 6

    Assemble the bowl by layering the brown rice at the base, topping with sliced grilled chicken, and then adding the roasted sweet potatoes and vegetables.

  • 7

    Serve immediately while warm and enjoy a balanced, nutritious lunch.

Grilled Chicken and Roasted Vegetable Rice Bowl

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

Grilled Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Rice Bowl

This vibrant bowl features succulent grilled chicken paired with tender roasted sweet potato cubes, fluffy brown rice, and a colorful medley of bell pepper and zucchini. The dish delivers a balanced blend of lean protein and complex carbs, making it a wholesome and satisfying meal that's as appealing on the plate as it is nutritious.

NUTRITION

390kcal
Protein
40.5g
Fat
4.7g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (grilled)

1/2 cup cooked Brown Rice

1/2 cup roasted Sweet Potato cubes

1/2 cup Mixed Vegetables (Bell Pepper & Zucchini)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and prepare a baking sheet for the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Toss the sweet potato cubes and mixed vegetables with a drizzle of olive oil, salt, and pepper. Roast in a preheated 400°F oven for about 20-25 minutes or until tender and lightly caramelized.

  • 5

    Prepare 1/2 cup of cooked brown rice according to package instructions.

  • 6

    Assemble the bowl by layering the brown rice at the base, topping with sliced grilled chicken, and then adding the roasted sweet potatoes and vegetables.

  • 7

    Serve immediately while warm and enjoy a balanced, nutritious lunch.