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; 2 tsp Extra virgin olive oil; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

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 and caramelized roasted vegetables served over fluffy brown rice with a savory splash of coconut aminos.

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NUTRITION

Protein

50.8g

Fat

16.5g

Carbs

43.4g

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

2 tsp Extra virgin olive oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets, chopped red bell pepper, and sliced zucchini with 1 teaspoon of olive oil and a pinch of sea salt and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until they are tender and slightly caramelized.
4
While the vegetables roast, season the chicken breast evenly with garlic powder, the remaining sea salt, and black pepper.
5
Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
7
Warm the pre-cooked brown rice and place it in the bottom of a serving bowl.
8
Top the rice with the roasted vegetables and sliced chicken breast, then drizzle the coconut aminos over the entire bowl before serving.