Name: Chicken and Roasted Vegetable 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 brown rice; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Rice Bowl

Pan-seared chicken breast served over fluffy brown rice with a vibrant medley of oven-roasted broccoli and peppers that offer a smoky charred finish.

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NUTRITION

Protein

50.1g

Fat

20.5g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the broccoli florets, sliced red bell pepper, and diced zucchini with half of the olive oil and half of the sea salt and black pepper.
3
Spread the vegetables in a single layer and roast for 18 minutes until they are tender with a smoky charred finish.
4
Rub the chicken breast with the garlic powder, smoked paprika, and the remaining sea salt and black pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken for 6 minutes per side until golden and cooked through.
6
Slice the chicken into strips and serve over the warm brown rice alongside the roasted vegetables with a fresh squeeze of lemon juice.