Grilled Chicken Rice Bowl with Roasted Zucchini

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

Grilled Chicken Rice Bowl with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Roasted Zucchini

Tender grilled chicken breast served over fluffy brown rice with green beans and herb-roasted zucchini that is perfectly caramelized.

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NUTRITION

391kcal
Protein
38.7g
Fat
12g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Brown Rice

1 medium Zucchini, sliced

0.5 cup Fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the sliced zucchini and green beans with one teaspoon of olive oil, sea salt, black pepper, and a pinch of dried oregano.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the zucchini is tender and caramelized.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Place the warm cooked brown rice in a bowl and top with the sliced chicken and roasted vegetables.

  • 7

    Drizzle the entire bowl with the remaining half teaspoon of olive oil and a fresh squeeze of lemon juice before serving.

Grilled Chicken Rice Bowl with Roasted Zucchini

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

Grilled Chicken Rice Bowl with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Roasted Zucchini

Tender grilled chicken breast served over fluffy brown rice with green beans and herb-roasted zucchini that is perfectly caramelized.

NUTRITION

391kcal
Protein
38.7g
Fat
12g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Brown Rice

1 medium Zucchini, sliced

0.5 cup Fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the sliced zucchini and green beans with one teaspoon of olive oil, sea salt, black pepper, and a pinch of dried oregano.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the zucchini is tender and caramelized.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Place the warm cooked brown rice in a bowl and top with the sliced chicken and roasted vegetables.

  • 7

    Drizzle the entire bowl with the remaining half teaspoon of olive oil and a fresh squeeze of lemon juice before serving.