Grilled Chicken Breast with Brown Rice and Roasted Bell Peppers
Seasoned grilled chicken breast served with fluffy brown rice and colorful roasted bell peppers for a balanced, protein-rich lunch
Grilled Chicken Breast with Brown Rice and Roasted Bell Peppers is a lunch recipe ready in about 40 minutes. Each serving has approximately 896 kcal, 66g protein, 98g carbs, 24g fat. It fits a high-protein diet.
Cook brown rice according to package directions (approximately 45 minutes)
Pat chicken breast dry and season with salt, pepper, oregano, and minced garlic
Heat olive oil in a grill pan over medium-high heat
Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C)
Let chicken rest for 3 minutes, then slice
Cut bell peppers into strips and toss with remaining olive oil, salt, and pepper
Roast peppers in a 400°F (200°C) oven for 15-18 minutes until tender and slightly charred
Arrange rice on plate, top with sliced chicken, and serve with roasted peppers on the side