Grilled Chicken Thigh with Roasted Peppers and Brown Rice

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

Grilled Chicken Thigh with Roasted Peppers and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh with Roasted Peppers and Brown Rice

Savor the tender, juicy grilled chicken thighs paired with sweet, roasted bell peppers and fluffy brown rice. This vibrant dish is prepared with simple, wholesome ingredients and is both gluten-free and dairy-free, making it a nutritious and satisfying lunch.

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NUTRITION

429kcal
Protein
42.6g
Fat
19.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Thigh (boneless, skinless)

100g cooked Brown Rice

1 medium Red Bell Pepper (roasted)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken thigh with salt and pepper. Drizzle with a little olive oil.

  • 3

    Grill the chicken thigh for about 6-7 minutes per side, or until its internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is grilling, preheat your oven to 400°F. Slice the red bell pepper into strips, toss with a small drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the peppers in the oven for about 15 minutes until they are soft and slightly charred.

  • 6

    Prepare brown rice according to package instructions if not pre-cooked. For this meal, use about 100 grams of cooked rice.

  • 7

    Plate the sliced grilled chicken alongside the roasted peppers and a serving of brown rice. Enjoy a balanced and delicious gluten-free, dairy-free lunch!

Grilled Chicken Thigh with Roasted Peppers and Brown Rice

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

Grilled Chicken Thigh with Roasted Peppers and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh with Roasted Peppers and Brown Rice

Savor the tender, juicy grilled chicken thighs paired with sweet, roasted bell peppers and fluffy brown rice. This vibrant dish is prepared with simple, wholesome ingredients and is both gluten-free and dairy-free, making it a nutritious and satisfying lunch.

NUTRITION

429kcal
Protein
42.6g
Fat
19.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Thigh (boneless, skinless)

100g cooked Brown Rice

1 medium Red Bell Pepper (roasted)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken thigh with salt and pepper. Drizzle with a little olive oil.

  • 3

    Grill the chicken thigh for about 6-7 minutes per side, or until its internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is grilling, preheat your oven to 400°F. Slice the red bell pepper into strips, toss with a small drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the peppers in the oven for about 15 minutes until they are soft and slightly charred.

  • 6

    Prepare brown rice according to package instructions if not pre-cooked. For this meal, use about 100 grams of cooked rice.

  • 7

    Plate the sliced grilled chicken alongside the roasted peppers and a serving of brown rice. Enjoy a balanced and delicious gluten-free, dairy-free lunch!