Grilled Chicken Rice Bowl with Broccoli and Carrots

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

Grilled Chicken Rice Bowl with Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Broccoli and Carrots

Grilled chicken breast seasoned with garlic and herbs, served over nutty brown rice with a medley of tender-crisp broccoli and carrots.

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NUTRITION

504kcal
Protein
53.1g
Fat
10.2g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

0.75 cup cooked Brown Rice

1 cup Broccoli florets

0.5 cup chopped Carrots

0.5 cup Cauliflower florets

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

    Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, steam the broccoli, cauliflower, and carrots until they are tender-crisp.

  • 5

    Fluff the pre-cooked brown rice and place it in the bottom of a serving bowl.

  • 6

    Slice the grilled chicken into strips and arrange it over the rice along with the steamed vegetables.

  • 7

    Drizzle the bowl with coconut aminos and serve with a fresh lemon wedge for a bright finish.

Grilled Chicken Rice Bowl with Broccoli and Carrots

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

Grilled Chicken Rice Bowl with Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Broccoli and Carrots

Grilled chicken breast seasoned with garlic and herbs, served over nutty brown rice with a medley of tender-crisp broccoli and carrots.

NUTRITION

504kcal
Protein
53.1g
Fat
10.2g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

0.75 cup cooked Brown Rice

1 cup Broccoli florets

0.5 cup chopped Carrots

0.5 cup Cauliflower florets

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

    Heat the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, steam the broccoli, cauliflower, and carrots until they are tender-crisp.

  • 5

    Fluff the pre-cooked brown rice and place it in the bottom of a serving bowl.

  • 6

    Slice the grilled chicken into strips and arrange it over the rice along with the steamed vegetables.

  • 7

    Drizzle the bowl with coconut aminos and serve with a fresh lemon wedge for a bright finish.