Name: Grilled Chicken and Roasted Vegetable Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 ounces Chicken Breast; 3/4 cup Cooked Brown Rice; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 2 tablespoons chopped Red Onion; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Rice Bowl

Tender grilled chicken and herb-roasted zucchini and bell peppers served over fluffy brown rice with a squeeze of fresh lemon and a drizzle of olive oil for a bright, zesty finish.

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NUTRITION

Protein

18.2g

Fat

12g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

3/4 cup Cooked Brown Rice

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tablespoons chopped Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chopped zucchini, red bell pepper, and red onion with one teaspoon of olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
4
While the vegetables roast, season the chicken breast with dried oregano, salt, and pepper.
5
Grill the chicken over medium-high heat for about 5-6 minutes per side until the internal temperature reaches 165°F.
6
Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.
7
Place the warm cooked brown rice in a serving bowl.
8
Arrange the roasted vegetables and grilled chicken on top of the rice.
9
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the bowl and serve immediately.