Name: Grilled Chicken Rice Bowl with Roasted Peppers and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 1/2 cup cooked Brown Rice; 1/2 cup sliced Red Bell Pepper; 1/4 cup sliced Yellow Onion; 1/2 cup sliced White Mushrooms; 1/4 cup sliced Carrots; 1 teaspoon Olive Oil; 1 clove minced Garlic

Grilled Chicken Rice Bowl with Roasted Peppers and Onions

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Roasted Peppers and Onions

Grilled chicken breast and roasted vegetables served over fluffy brown rice, finished with a squeeze of lime and fragrant toasted garlic.

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NUTRITION

Protein

39.8g

Fat

8.2g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Yellow Onion

1/2 cup sliced White Mushrooms

1/4 cup sliced Carrots

1 teaspoon Olive Oil

1 clove minced Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2
Toss the sliced bell peppers, onions, mushrooms, and carrots with olive oil and minced garlic on the baking sheet.
3
Roast the vegetables for 18-20 minutes until they are tender and show slight charred edges.
4
While vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked.
5
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
6
Warm the pre-cooked brown rice and place it at the base of a serving bowl.
7
Top the rice with the roasted vegetable medley and the grilled chicken strips.
8
Garnish with a squeeze of fresh lime juice or fresh herbs if desired.