YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Roasted Vegetable Oatmeal Bowl
Savory oats simmered in chicken broth topped with grilled chicken and roasted zucchini and peppers, finished with a squeeze of lemon for a bright, toasted finish.
INGREDIENTS
2.5 ounces Grilled Chicken Breast
1/3 cup Rolled Oats
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1.5 teaspoons Extra Virgin Olive Oil
2/3 cup Low Sodium Chicken Broth
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the sliced zucchini and chopped red bell pepper with 1/2 teaspoon of olive oil and a pinch of salt and dried oregano.
Spread the vegetables on a baking sheet and roast for 15-18 minutes until tender and slightly browned.
While vegetables roast, season the chicken breast with garlic powder, salt, and pepper.
Heat 1/2 teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken until the internal temperature reaches 165°F, then slice into strips.
In a small saucepan, bring the chicken broth to a gentle boil.
Add the rolled oats to the broth, reduce heat to low, and simmer for 5-7 minutes until the liquid is absorbed and oats are creamy.
Stir the final 1/2 teaspoon of olive oil into the oats for richness.
Transfer the savory oats to a bowl and top with the grilled chicken and roasted vegetables.