international

Herb Grilled Chicken with Brown Rice and Roasted Vegetables

Name: Herb Grilled Chicken with Brown Rice and Roasted Vegetables
Yield: 1 serving
Cuisine: international
Ingredients: 185 g chicken breast, boneless skinless; 218 g cooked brown rice; 163 g zucchini; 131 g bell pepper; 11 g olive oil; 16 g lemon juice; 2 g garlic powder; 1 g dried oregano; 2 g smoked paprika; 2 g salt; 1 g black pepper

This roasted dish pairs chicken breast, boneless skinless with cooked brown rice, zucchini and bell pepper. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Mediterranean High satiety Heart friendly High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

74 g Carbohydrates

17 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

185g chicken breast, boneless skinless 196 kcal
218g cooked brown rice 268 kcal
163g zucchini 28 kcal
131g bell pepper 41 kcal
11g olive oil 97 kcal
16g lemon juice 5 kcal
2g garlic powder 3 kcal
1g dried oregano 3 kcal
2g smoked paprika 6 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

zucchinibell pepperolive oilsaltblack pepper
Preheat oven to 425 F. Toss zucchini and bell pepper with 1 tsp olive oil, salt, and black pepper on a sheet pan.
Roast vegetables for 18-22 minutes, stirring once, until tender and browned at edges.
chicken breastgarlic powderdried oreganosmoked paprikasaltblack pepper
Meanwhile, season chicken breast with garlic powder, dried oregano, smoked paprika, salt, and black pepper. Grill or sear in a nonstick skillet over medium-high heat 5-6 minutes per side, until cooked through.
chicken breastcooked brown ricelemon juice
Warm the cooked brown rice. Squeeze lemon juice over the chicken and vegetables.
chicken breastcooked brown rice
Serve chicken sliced over rice with roasted vegetables on the side.