YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Brown Rice
Herb-roasted chicken breast served over fluffy brown rice and sautéed zucchini, finished with a squeeze of lemon and fragrant toasted rosemary.
INGREDIENTS
1.2 ounces Chicken Breast
0.5 cup Cooked Brown Rice
0.75 cup Sliced Zucchini
0.25 cup Chopped Red Bell Pepper
2.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rub the chicken breast with a half teaspoon of olive oil and season with dried oregano, salt, and black pepper.
Place the chicken on the baking sheet and roast for 15-18 minutes until the internal temperature reaches 165°F.
While the chicken roasts, heat the remaining two teaspoons of olive oil in a skillet over medium heat.
Add the zucchini and bell peppers to the skillet and sauté until the vegetables are tender and slightly caramelized.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Slice the roasted chicken into thin strips and serve over the bed of rice and sautéed vegetables.
Finish the dish with a squeeze of fresh lemon and a sprinkle of fresh rosemary for a bright aroma.