YOUR SOLIN GENERATED RECIPE
Roasted Chicken and Veggie Rice Bowl
Tender chicken breast and vibrant vegetables roasted to a golden crispness, served over a bed of fluffy brown rice with a drizzle of olive oil.
INGREDIENTS
5 oz chicken breast
0.5 cup brown rice
1 cup broccoli florets
0.5 cup red bell pepper
0.5 cup zucchini
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the chicken breast into one-inch cubes and chop the broccoli, bell pepper, and zucchini into uniform, bite-sized pieces.
Spread the chicken and vegetables across the baking sheet and drizzle with the extra virgin olive oil.
Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the mixture and toss until every piece is well-coated.
Roast in the oven for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with a slight char.
Place the warm brown rice in a bowl and top with the roasted chicken and vegetable mixture before serving.