Name: Grilled Chicken and Roasted Vegetable Bowl with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.5 cup Cooked Brown Rice; 0.5 cup Chopped Zucchini; 0.5 cup Chopped Red Bell Pepper; 2 tablespoons Chopped Red Onion; 1.5 teaspoons Olive Oil; 2 tablespoons Plain Nonfat Greek Yogurt

Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Brown Rice

Tender grilled chicken breast served over nutty brown rice with a medley of roasted zucchini and peppers, finished with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

42.2g

Fat

12.2g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Brown Rice

0.5 cup Chopped Zucchini

0.5 cup Chopped Red Bell Pepper

2 tablespoons Chopped Red Onion

1.5 teaspoons Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.
3
Toss the vegetables with olive oil and a pinch of sea salt on the prepared baking sheet.
4
Roast the vegetables for 20 minutes until they are tender and slightly caramelized.
5
While the vegetables roast, season the chicken breast with your favorite herbs and grill over medium-high heat for about 6 minutes per side.
6
Allow the chicken to rest for a few minutes before slicing it into thin strips.
7
Place the warm brown rice in a bowl and top it with the roasted vegetables and sliced chicken.
8
Finish with a dollop of Greek yogurt for a creamy, tangy touch.