Grilled Chicken Breast with Roasted Veggies and Steamed Rice

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

Grilled Chicken Breast with Roasted Veggies and Steamed Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Steamed Rice

Tender chicken breast grilled with garlic and herbs, served over a bed of fluffy steamed rice with a side of caramelized roasted vegetables.

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NUTRITION

380kcal
Protein
49.7g
Fat
7.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked White Rice

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining olive oil in a grill pan or skillet over medium-high heat.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Prepare the white rice according to package instructions or use pre-cooked steamed rice.

  • 8

    Serve the grilled chicken alongside the roasted vegetables and a side of fluffy steamed rice.

Grilled Chicken Breast with Roasted Veggies and Steamed Rice

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

Grilled Chicken Breast with Roasted Veggies and Steamed Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Steamed Rice

Tender chicken breast grilled with garlic and herbs, served over a bed of fluffy steamed rice with a side of caramelized roasted vegetables.

NUTRITION

380kcal
Protein
49.7g
Fat
7.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked White Rice

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining olive oil in a grill pan or skillet over medium-high heat.

  • 6

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Prepare the white rice according to package instructions or use pre-cooked steamed rice.

  • 8

    Serve the grilled chicken alongside the roasted vegetables and a side of fluffy steamed rice.