Grilled Chicken and Veggie Rice Bowl with Light Cheese

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

Grilled Chicken and Veggie Rice Bowl with Light Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Rice Bowl with Light Cheese

Grilled chicken breast served over a blend of rice and sautéed zucchini, finished with a sprinkle of melty light cheddar.

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NUTRITION

293kcal
Protein
49.3g
Fat
5.6g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Grilled Chicken Breast

1 tablespoon Cooked White Rice

0.5 cup Cauliflower Rice

0.5 cup Chopped Zucchini

1 tablespoon Fat-Free Shredded Cheddar

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a non-stick skillet, sauté the chopped zucchini and cauliflower rice with a tablespoon of water until tender-crisp.

  • 4

    Stir the cooked white rice into the vegetable mixture and heat through.

  • 5

    Slice the grilled chicken and arrange it over the rice and vegetable base.

  • 6

    Sprinkle the fat-free shredded cheddar over the warm chicken and rice until it becomes melty.

Grilled Chicken and Veggie Rice Bowl with Light Cheese

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

Grilled Chicken and Veggie Rice Bowl with Light Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Rice Bowl with Light Cheese

Grilled chicken breast served over a blend of rice and sautéed zucchini, finished with a sprinkle of melty light cheddar.

NUTRITION

293kcal
Protein
49.3g
Fat
5.6g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Grilled Chicken Breast

1 tablespoon Cooked White Rice

0.5 cup Cauliflower Rice

0.5 cup Chopped Zucchini

1 tablespoon Fat-Free Shredded Cheddar

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a non-stick skillet, sauté the chopped zucchini and cauliflower rice with a tablespoon of water until tender-crisp.

  • 4

    Stir the cooked white rice into the vegetable mixture and heat through.

  • 5

    Slice the grilled chicken and arrange it over the rice and vegetable base.

  • 6

    Sprinkle the fat-free shredded cheddar over the warm chicken and rice until it becomes melty.