YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Edamame Rice Bowl with Roasted Peppers and Cucumbers
Grilled chicken breast and shelled edamame served over fluffy brown rice with roasted peppers and crisp cucumbers, finished with a squeeze of zesty lime.
INGREDIENTS
150g Chicken Breast
40g Shelled Edamame
100g Cooked Brown Rice
50g Red Bell Pepper
50g Cucumber
30g Avocado
5g Olive Oil
PREPARATION
Season the chicken breast with sea salt and black pepper.
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then slice into strips.
Toss the sliced red peppers with half the olive oil and roast at 400°F until tender and slightly charred.
Cook the brown rice according to package instructions and steam the edamame until bright green.
In a large bowl, layer the cooked brown rice, grilled chicken, edamame, roasted peppers, and fresh sliced cucumbers.
Top with sliced avocado, drizzle with the remaining olive oil, and finish with a squeeze of fresh lime juice.