YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Veggie Rice Bowl with Lemon-Herb Dressing
Tender grilled chicken and charred seasonal vegetables served over fluffy brown rice with a zesty yogurt-herb dressing and a squeeze of bright lemon.
INGREDIENTS
5.8 ounces Chicken Breast
0.4 cup Cooked Brown Rice
0.5 cup sliced Zucchini
0.5 cup sliced Red Bell Pepper
3 tablespoons Non-fat Greek Yogurt
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
Slice the zucchini and red bell pepper into thick strips suitable for grilling.
Preheat a grill pan or outdoor grill to medium-high heat and lightly brush with half of the olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Place the zucchini and peppers on the grill and cook for 3-4 minutes per side until they are tender and show light char marks.
In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, the remaining olive oil, and optional fresh chopped parsley or dill.
Slice the grilled chicken into strips.
Assemble the bowl by placing the cooked brown rice at the base and topping it with the grilled chicken and vegetables.
Drizzle the lemon-herb yogurt dressing over the top and serve immediately.