Grilled Chicken and Roasted Veggie Rice Bowl with Feta

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

Grilled Chicken and Roasted Veggie Rice Bowl with Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Veggie Rice Bowl with Feta

Tender grilled chicken and roasted bell peppers served over fluffy brown rice and fresh spinach, finished with a sprinkle of tangy, creamy feta.

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NUTRITION

415kcal
Protein
38.8g
Fat
15g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Brown Rice

0.75 oz Feta Cheese

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1 cup Baby Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the sliced bell peppers and zucchini with half of the olive oil and a pinch of salt, then roast on a sheet pan for 15-20 minutes until tender.

  • 3

    Season the chicken breast with your favorite herbs and grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and veggies cook, warm the pre-cooked brown rice.

  • 5

    Assemble the bowl by placing a bed of fresh baby spinach at the bottom, followed by the warm rice.

  • 6

    Slice the grilled chicken and arrange it over the rice along with the roasted vegetables.

  • 7

    Drizzle with the remaining olive oil and top with the crumbled feta cheese before serving.

Grilled Chicken and Roasted Veggie Rice Bowl with Feta

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

Grilled Chicken and Roasted Veggie Rice Bowl with Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Veggie Rice Bowl with Feta

Tender grilled chicken and roasted bell peppers served over fluffy brown rice and fresh spinach, finished with a sprinkle of tangy, creamy feta.

NUTRITION

415kcal
Protein
38.8g
Fat
15g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Brown Rice

0.75 oz Feta Cheese

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1 cup Baby Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the sliced bell peppers and zucchini with half of the olive oil and a pinch of salt, then roast on a sheet pan for 15-20 minutes until tender.

  • 3

    Season the chicken breast with your favorite herbs and grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and veggies cook, warm the pre-cooked brown rice.

  • 5

    Assemble the bowl by placing a bed of fresh baby spinach at the bottom, followed by the warm rice.

  • 6

    Slice the grilled chicken and arrange it over the rice along with the roasted vegetables.

  • 7

    Drizzle with the remaining olive oil and top with the crumbled feta cheese before serving.