Name: Grilled Chicken and Brown Rice Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1/2 cup cooked Brown Rice; 1 cup chopped Zucchini; 3/4 cup sliced Red Bell Pepper; 1.5 teaspoons Olive Oil; Fresh lemon juice; Salt, pepper, and dried oregano to taste

Nutrition

Per serving

416 calories

Protein: 43g; 42% of calories
Carbs: 31g; 30% of calories
Fat: 13g; 28% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped zucchini and sliced bell peppers with half of the olive oil, salt, and pepper.
Spread the vegetables on the baking sheet and roast for 18-20 minutes until tender and slightly charred.
While vegetables roast, season the chicken breast with salt, pepper, and dried oregano.
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
Heat the pre-cooked brown rice in a small pot or microwave until steaming.
Slice the grilled chicken into strips.
Assemble the bowl by placing the brown rice at the bottom, then topping with the roasted vegetables and sliced chicken.
Drizzle with the remaining olive oil and a fresh squeeze of lemon juice before serving.

Nutrition

Ingredients

Instructions

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