Name: Grilled Chicken Breast with Roasted Vegetables and Wild Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Wild Rice, cooked; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1 tbsp Olive Oil; 1 tbsp Feta Cheese, crumbled; 1/2 tsp Instant Coffee powder; 1/2 tsp Smoked Paprika; 1/2 tsp Garlic Powder

Nutrition

Per serving

434 calories

Protein: 39g; 35% of calories
Carbs: 27g; 24% of calories
Fat: 20g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Cook the wild rice in water or broth until tender and chewy, then set aside.
Toss the sliced zucchini and red bell peppers with half of the olive oil, salt, and pepper.
Roast the vegetables at 400°F for 15-20 minutes until they develop caramelized edges.
Combine the instant coffee, smoked paprika, and garlic powder in a small bowl to create a dry rub.
Rub the chicken breast with the remaining olive oil and the coffee spice mixture until evenly coated.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into thin strips.
Assemble the bowl by layering the wild rice, roasted vegetables, and sliced chicken, then finish with a sprinkle of crumbled feta.

Nutrition

Ingredients

Instructions

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