Name: Grilled Chicken and Roasted Vegetable Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Grilled Chicken Breast; 0.75 cup Cooked Brown Rice; 0.5 cup Diced Zucchini; 0.5 cup Diced Red Bell Pepper; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1 tsp Lemon Juice; 0.25 tsp Dried Oregano

Grilled Chicken and Roasted Vegetable Rice Bowl

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 Rice Bowl

Tender grilled chicken breast and roasted summer vegetables served over nutty brown rice with a dollop of creamy lemon-herb Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.2g

Fat

8.8g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

0.75 cup Cooked Brown Rice

0.5 cup Diced Zucchini

0.5 cup Diced Red Bell Pepper

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Lemon Juice

0.25 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell pepper with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
Season the chicken breast with dried oregano, salt, and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat and grill the chicken for 5-6 minutes per side until fully cooked.
6
In a small ramekin, whisk together the Greek yogurt and lemon juice to create a light dressing.
7
Place the warm cooked brown rice in a bowl and top with the roasted vegetables and sliced grilled chicken.
8
Drizzle the creamy yogurt sauce over the top before serving.