Grilled Chicken Breast with Roasted Veggies and Brown Rice

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

Grilled Chicken Breast with Roasted Veggies and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Brown Rice

Tender chicken breast grilled with lemon and herbs, served over nutty brown rice with a side of oven-roasted zucchini and peppers for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

275kcal
Protein
37.7g
Fat
7.1g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Boneless Skinless Chicken Breast

1/4 cup cooked Brown Rice

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini and red bell peppers with the olive oil, a pinch of sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15 to 20 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with dried oregano, salt, and pepper.

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.

  • 7

    Serve the grilled chicken and roasted vegetables over a bed of warm brown rice, finished with a squeeze of fresh lemon juice if desired.

Grilled Chicken Breast with Roasted Veggies and Brown Rice

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

Grilled Chicken Breast with Roasted Veggies and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggies and Brown Rice

Tender chicken breast grilled with lemon and herbs, served over nutty brown rice with a side of oven-roasted zucchini and peppers for a satisfying crunch.

NUTRITION

275kcal
Protein
37.7g
Fat
7.1g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Boneless Skinless Chicken Breast

1/4 cup cooked Brown Rice

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini and red bell peppers with the olive oil, a pinch of sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15 to 20 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with dried oregano, salt, and pepper.

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.

  • 7

    Serve the grilled chicken and roasted vegetables over a bed of warm brown rice, finished with a squeeze of fresh lemon juice if desired.