Name: Grilled Chicken and Rice Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Chicken Breast; 1.25 cups cooked Brown Rice; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 2 teaspoons Olive Oil; 0.25 medium Avocado; 1 tablespoon Lime Juice

Grilled Chicken and Rice Bowl with Roasted Vegetables

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 Rice Bowl with Roasted Vegetables

Grilled chicken breast and roasted zucchini served over nutty brown rice, finished with a squeeze of lime and creamy avocado.

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NUTRITION

Protein

53.8g

Fat

23.1g

Carbs

68.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

1.25 cups cooked Brown Rice

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

2 teaspoons Olive Oil

0.25 medium Avocado

1 tablespoon Lime Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell pepper with one teaspoon of olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.
4
While vegetables roast, season the chicken breast with garlic powder, salt, and pepper.
5
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
6
Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
7
Place the warm cooked brown rice in a large bowl.
8
Top the rice with the roasted vegetables, sliced grilled chicken, and fresh avocado slices.
9
Drizzle the remaining teaspoon of olive oil and the fresh lime juice over the bowl before serving.