Name: Grilled Chicken Rice Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Brown Rice; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 2 oz Non-fat Greek Yogurt; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Nutrition

Per serving

390 calories

Protein: 43g; 44% of calories
Carbs: 33g; 34% of calories
Fat: 10g; 22% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Cook the brown rice according to package directions and set aside.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the sliced zucchini and red bell peppers with half the olive oil and a pinch of oregano, then roast for 15-20 minutes until tender.
Season the chicken breast with the remaining oregano and grill over medium-high heat for 6-7 minutes per side until fully cooked.
In a small bowl, whisk together the non-fat Greek yogurt and lemon juice to create a smooth sauce.
Slice the chicken and arrange it in a bowl with the rice and roasted vegetables, then finish with a dollop of the creamy yogurt sauce.

Nutrition

Ingredients

Instructions

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