Chicken and Roasted Vegetable Rice Bowl

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

Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Rice Bowl

Pan-seared chicken breast and oven-roasted vegetables served over fluffy jasmine rice with a drizzle of bright lemon and herb-infused olive oil.

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NUTRITION

538kcal
Protein
50.1g
Fat
19.8g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup sliced zucchini

0.5 cup sliced mushrooms

0.5 cup sliced bell peppers

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a large bowl, toss the sliced zucchini, mushrooms, and bell peppers with 0.5 tablespoons of olive oil, a pinch of sea salt, and a pinch of black pepper.

  • 3

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast on both sides with garlic powder and the remaining sea salt and black pepper.

  • 5

    Heat the remaining 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 8

    Assemble the bowl by placing the warm jasmine rice at the base, topping it with the roasted vegetables and sliced chicken, then finishing with a squeeze of fresh lemon juice.

Chicken and Roasted Vegetable Rice Bowl

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

Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Rice Bowl

Pan-seared chicken breast and oven-roasted vegetables served over fluffy jasmine rice with a drizzle of bright lemon and herb-infused olive oil.

NUTRITION

538kcal
Protein
50.1g
Fat
19.8g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup sliced zucchini

0.5 cup sliced mushrooms

0.5 cup sliced bell peppers

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a large bowl, toss the sliced zucchini, mushrooms, and bell peppers with 0.5 tablespoons of olive oil, a pinch of sea salt, and a pinch of black pepper.

  • 3

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast on both sides with garlic powder and the remaining sea salt and black pepper.

  • 5

    Heat the remaining 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 8

    Assemble the bowl by placing the warm jasmine rice at the base, topping it with the roasted vegetables and sliced chicken, then finishing with a squeeze of fresh lemon juice.