Name: Chicken Breast with Roasted Vegetables and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Brown rice; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano; 1 tsp Lemon juice

Chicken Breast with Roasted Vegetables and Rice

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

YOUR SOLIN GENERATED RECIPE

Chicken Breast with Roasted Vegetables and Rice

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

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NUTRITION

Protein

53.5g

Fat

13.9g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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 and chopped red bell pepper on the baking sheet with half of the olive oil, sea salt, and black pepper.
3
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight caramelized edges.
4
While the vegetables roast, season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
6
Allow the chicken to rest for 5 minutes before slicing it into strips.
7
Plate the cooked brown rice and top it with the sliced chicken and roasted vegetables, finishing with a bright squeeze of fresh lemon juice over everything.