Grilled Chicken Rice Bowl with Roasted Vegetables

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

Grilled Chicken Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken, nutty brown rice, and a medley of sweet roasted vegetables. Finished with a light Greek yogurt drizzle and aromatic herbs, this bowl is both satisfying and refreshing for a balanced lunch.

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NUTRITION

403kcal
Protein
28.9g
Fat
17.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (approx 78g)

1/2 cup cooked Brown Rice (approx 100g)

1 cup Mixed Vegetables (Bell Pepper & Zucchini, approx 150g)

1 tbsp Olive Oil

1 tbsp Plain Nonfat Greek Yogurt

Salt & Pepper to taste

Dried Herbs to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite dried herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes and then slice into strips.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, pepper, and a pinch of dried herbs. Spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    In a bowl, assemble the dish by layering the cooked brown rice as the base, followed by the grilled chicken slices and roasted vegetables.

  • 7

    Drizzle with a small amount of Greek yogurt over the top to add a refreshing touch, and season further if needed.

  • 8

    Serve warm and enjoy your balanced, flavorful rice bowl.

Grilled Chicken Rice Bowl with Roasted Vegetables

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

Grilled Chicken Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender grilled chicken, nutty brown rice, and a medley of sweet roasted vegetables. Finished with a light Greek yogurt drizzle and aromatic herbs, this bowl is both satisfying and refreshing for a balanced lunch.

NUTRITION

403kcal
Protein
28.9g
Fat
17.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (approx 78g)

1/2 cup cooked Brown Rice (approx 100g)

1 cup Mixed Vegetables (Bell Pepper & Zucchini, approx 150g)

1 tbsp Olive Oil

1 tbsp Plain Nonfat Greek Yogurt

Salt & Pepper to taste

Dried Herbs to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite dried herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes and then slice into strips.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, pepper, and a pinch of dried herbs. Spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    In a bowl, assemble the dish by layering the cooked brown rice as the base, followed by the grilled chicken slices and roasted vegetables.

  • 7

    Drizzle with a small amount of Greek yogurt over the top to add a refreshing touch, and season further if needed.

  • 8

    Serve warm and enjoy your balanced, flavorful rice bowl.