Grilled Chicken Breast with Avocado Rice Bowl

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

Grilled Chicken Breast with Avocado Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Avocado Rice Bowl

Tender grilled chicken breast served over a bed of nutty brown rice and sautéed peppers, topped with a scoop of creamy avocado.

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NUTRITION

416kcal
Protein
35.8g
Fat
16.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Brown Rice

1/3 medium Avocado

1 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly coat with half of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, sauté the sliced red bell peppers in the remaining olive oil until tender-crisp.

  • 5

    Place the cooked brown rice in a bowl and top with the sautéed peppers and sliced grilled chicken.

  • 6

    Add the fresh avocado slices on top and drizzle the entire bowl with fresh lime juice before serving.

Grilled Chicken Breast with Avocado Rice Bowl

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

Grilled Chicken Breast with Avocado Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Avocado Rice Bowl

Tender grilled chicken breast served over a bed of nutty brown rice and sautéed peppers, topped with a scoop of creamy avocado.

NUTRITION

416kcal
Protein
35.8g
Fat
16.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Brown Rice

1/3 medium Avocado

1 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly coat with half of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, sauté the sliced red bell peppers in the remaining olive oil until tender-crisp.

  • 5

    Place the cooked brown rice in a bowl and top with the sautéed peppers and sliced grilled chicken.

  • 6

    Add the fresh avocado slices on top and drizzle the entire bowl with fresh lime juice before serving.