Name: Greek Chicken and Basmati Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked basmati rice; 1 tsp Extra virgin olive oil; 0.5 cup Diced cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 tbsp Feta cheese; 4 whole Kalamata olives; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Greek Chicken and Basmati Rice Bowl

Char-grilled chicken breast marinated in lemon and oregano served over fluffy basmati rice with a crisp cucumber and tomato salad.

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NUTRITION

Protein

50.6g

Fat

15.5g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.5 cup Diced cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Feta cheese

4 whole Kalamata olives

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the lemon juice, dried oregano, sea salt, and black pepper to create a marinade.
2
Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let sit for 10 minutes.
3
Heat the olive oil in a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken rests, combine the diced cucumber, cherry tomatoes, and red onion in a separate bowl.
5
Place the warm cooked basmati rice in the base of a serving bowl and arrange the sliced grilled chicken on top.
6
Add the vegetable mixture to the bowl and garnish with crumbled feta cheese and kalamata olives before serving.