Name: Grilled Chicken and Roasted Vegetable Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast, boneless skinless; 0.5 cup Cooked White Rice; 0.5 cup Zucchini, chopped; 0.25 cup Carrots, diced; 0.25 cup Yellow Onion, chopped; 1 tsp Olive Oil; 1 tsp Lemon Juice; 0.5 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

Grilled chicken breast and roasted zucchini, carrots, and onions served over a bed of fluffy white rice with charred edges and a squeeze of fresh lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32g

Fat

8.5g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast, boneless skinless

0.5 cup Cooked White Rice

0.5 cup Zucchini, chopped

0.25 cup Carrots, diced

0.25 cup Yellow Onion, chopped

1 tsp Olive Oil

1 tsp Lemon Juice

0.5 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped zucchini, carrots, and onions with half of the olive oil and a pinch of salt and pepper.
3
Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes until tender and slightly browned.
4
Season the chicken breast with dried oregano, salt, and pepper.
5
Heat the remaining olive oil in a grill pan or skillet over medium-high heat.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 5 minutes before slicing into thin strips.
8
Place the warm cooked rice in a bowl and top with the roasted vegetables and grilled chicken.
9
Drizzle with fresh lemon juice before serving.