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

Lemon-herb chicken breast grilled until juicy, served over fluffy brown rice with a side of balsamic-roasted zucchini and peppers.

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NUTRITION

431kcal
Protein
39.7g
Fat
15.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 cup Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the zucchini, bell pepper, and broccoli with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 18-20 minutes until they are tender and slightly charred.

  • 4

    While the veggies roast, whisk together the remaining olive oil, lemon juice, and your favorite dried herbs like oregano or thyme.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Assemble your lunch by placing the warm brown rice in a bowl, topped with the roasted vegetables and the sliced grilled chicken.

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

Lemon-herb chicken breast grilled until juicy, served over fluffy brown rice with a side of balsamic-roasted zucchini and peppers.

NUTRITION

431kcal
Protein
39.7g
Fat
15.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 cup Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the zucchini, bell pepper, and broccoli with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 18-20 minutes until they are tender and slightly charred.

  • 4

    While the veggies roast, whisk together the remaining olive oil, lemon juice, and your favorite dried herbs like oregano or thyme.

  • 5

    Brush the chicken breast with the lemon-herb mixture and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing.

  • 7

    Assemble your lunch by placing the warm brown rice in a bowl, topped with the roasted vegetables and the sliced grilled chicken.