Name: Herb-Roasted Chicken Breast with Rice and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Chicken Breast; 3/4 cup cooked Brown Rice; 1 cup sliced Zucchini; 1/2 cup chopped Red Bell Pepper; 1 tablespoon Extra Virgin Olive Oil; 2 tablespoons Lactose-Free Greek Yogurt; 1 clove Garlic, minced; 1 teaspoon Dried Oregano

Herb-Roasted Chicken Breast with Rice and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Rice and Roasted Vegetables

Tender chicken breast roasted with fresh rosemary and garlic, served alongside fluffy brown rice and a medley of sweet, caramelized vegetables.

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NUTRITION

Protein

29.6g

Fat

18g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast

3/4 cup cooked Brown Rice

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lactose-Free Greek Yogurt

1 clove Garlic, minced

1 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a medium bowl, toss the sliced zucchini and red bell pepper with half of the olive oil and a pinch of salt.
3
Rub the chicken breast with the remaining olive oil, minced garlic, and dried oregano.
4
Arrange the chicken and the vegetables in a single layer on the prepared baking sheet.
5
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6
While the chicken roasts, warm your pre-cooked brown rice in a small saucepan or microwave.
7
In a small ramekin, stir a pinch of oregano into the lactose-free Greek yogurt to create a simple herb sauce.
8
Plate the roasted chicken over the brown rice, serve the vegetables alongside, and finish with a dollop of the herb yogurt.