Name: Grilled Chicken Breast with Crunchy Vegetable Salad and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 115 grams Cooked Brown Rice; 1/2 cup Chopped Red Bell Pepper; 1/2 cup Chopped Cucumber; 1/4 cup Shredded Carrots; 1 teaspoon Avocado Oil; 1 teaspoon Extra Virgin Olive Oil

Grilled Chicken Breast with Crunchy Vegetable Salad and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad and Brown Rice

Lemon-herb chicken breast grilled until juicy and served over nutty brown rice with a vibrant, crisp cucumber and bell pepper salad.

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NUTRITION

Protein

42.5g

Fat

14.6g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

115 grams Cooked Brown Rice

1/2 cup Chopped Red Bell Pepper

1/2 cup Chopped Cucumber

1/4 cup Shredded Carrots

1 teaspoon Avocado Oil

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Heat avocado oil in a grill pan over medium-high heat until shimmering.
3
Grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.
4
While the chicken cooks, combine the chopped bell pepper, cucumber, and carrots in a small bowl.
5
Whisk the olive oil with a splash of fresh lemon juice and toss with the vegetable salad.
6
Reheat or prepare the brown rice and fluff it with a fork.
7
Slice the grilled chicken and serve it alongside the rice and the crisp vegetable salad.