Name: Grilled Chicken and Veggie Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.6 cup cooked Brown Rice; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1 teaspoon Olive Oil; 1 tablespoon Low Sodium Soy Sauce; 0.5 teaspoon Toasted Sesame Oil

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 Veggie Rice Bowl

Tender grilled chicken breast and charred bell peppers served over nutty brown rice with a drizzle of savory toasted sesame oil.

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NUTRITION

Protein

41.1g

Fat

12.1g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.6 cup cooked Brown Rice

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Low Sodium Soy Sauce

0.5 teaspoon Toasted Sesame Oil

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PREPARATION

1
Slice the chicken breast into thin strips and toss in a small bowl with the low sodium soy sauce.
2
Chop the zucchini and red bell pepper into bite-sized pieces.
3
Heat the olive oil in a grill pan or large skillet over medium-high heat.
4
Add the chicken strips to the pan and grill for 5-7 minutes, turning occasionally, until cooked through and slightly charred.
5
Remove the chicken from the pan and set aside.
6
Add the zucchini and bell peppers to the same pan and sauté for 3-4 minutes until tender-crisp.
7
Place the warm cooked brown rice into a serving bowl.
8
Top the rice with the grilled chicken and vegetables.
9
Drizzle with the toasted sesame oil for a fragrant, savory finish.