Lemon Herb Chicken and Brown Rice with Roasted Vegetables

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

Lemon Herb Chicken and Brown Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Brown Rice with Roasted Vegetables

Sautéed chicken breast and vibrant roasted vegetables served over fluffy brown rice, finished with a bright and zesty lemon-herb glaze.

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NUTRITION

485kcal
Protein
50.3g
Fat
13.6g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Prepare the brown rice according to package instructions if not using pre-cooked rice.

  • 3

    Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

  • 4

    Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.

  • 5

    While vegetables roast, season the chicken breast on both sides with the dried oregano, remaining sea salt, and black pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    In the final minute of cooking, add the minced garlic to the skillet and sauté until fragrant, then pour in the fresh lemon juice to deglaze the pan.

  • 8

    Slice the chicken into strips and serve over the warm brown rice, accompanied by the roasted vegetables and any remaining pan juices.

Lemon Herb Chicken and Brown Rice with Roasted Vegetables

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

Lemon Herb Chicken and Brown Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Brown Rice with Roasted Vegetables

Sautéed chicken breast and vibrant roasted vegetables served over fluffy brown rice, finished with a bright and zesty lemon-herb glaze.

NUTRITION

485kcal
Protein
50.3g
Fat
13.6g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Prepare the brown rice according to package instructions if not using pre-cooked rice.

  • 3

    Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

  • 4

    Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.

  • 5

    While vegetables roast, season the chicken breast on both sides with the dried oregano, remaining sea salt, and black pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 7

    In the final minute of cooking, add the minced garlic to the skillet and sauté until fragrant, then pour in the fresh lemon juice to deglaze the pan.

  • 8

    Slice the chicken into strips and serve over the warm brown rice, accompanied by the roasted vegetables and any remaining pan juices.