Grilled Chicken Rice Bowl with Crunchy Salad Greens

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

Grilled Chicken Rice Bowl with Crunchy Salad Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Crunchy Salad Greens

Grilled chicken breast served over fluffy brown rice and roasted sweet potatoes, finished with a jammy soft-boiled egg and crisp salad greens.

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NUTRITION

546kcal
Protein
39g
Fat
22.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

125g Chicken Breast

1 Large Egg

1/2 cup cooked Brown Rice

100g Sweet Potato, cubed

2 cups Mixed Salad Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed sweet potatoes with half the olive oil, salt, and pepper.

  • 2

    Roast sweet potatoes on a parchment-lined tray for 20 minutes until tender and caramelized.

  • 3

    Season chicken breast with garlic powder and sea salt, then grill over medium-high heat for 6 minutes per side.

  • 4

    Boil a small pot of water, lower the egg in gently, and cook for 7 minutes before transferring to an ice bath.

  • 5

    Whisk the remaining olive oil with lemon juice and a pinch of salt to create a light dressing.

  • 6

    Layer the cooked brown rice, roasted sweet potatoes, and salad greens in a large bowl.

  • 7

    Slice the grilled chicken and peel the egg, then arrange them on top and drizzle with the dressing.

Grilled Chicken Rice Bowl with Crunchy Salad Greens

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

Grilled Chicken Rice Bowl with Crunchy Salad Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Crunchy Salad Greens

Grilled chicken breast served over fluffy brown rice and roasted sweet potatoes, finished with a jammy soft-boiled egg and crisp salad greens.

NUTRITION

546kcal
Protein
39g
Fat
22.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

125g Chicken Breast

1 Large Egg

1/2 cup cooked Brown Rice

100g Sweet Potato, cubed

2 cups Mixed Salad Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed sweet potatoes with half the olive oil, salt, and pepper.

  • 2

    Roast sweet potatoes on a parchment-lined tray for 20 minutes until tender and caramelized.

  • 3

    Season chicken breast with garlic powder and sea salt, then grill over medium-high heat for 6 minutes per side.

  • 4

    Boil a small pot of water, lower the egg in gently, and cook for 7 minutes before transferring to an ice bath.

  • 5

    Whisk the remaining olive oil with lemon juice and a pinch of salt to create a light dressing.

  • 6

    Layer the cooked brown rice, roasted sweet potatoes, and salad greens in a large bowl.

  • 7

    Slice the grilled chicken and peel the egg, then arrange them on top and drizzle with the dressing.