NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown basmati rice

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Rinse the brown basmati rice under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 25-30 minutes until tender.

• 2

  While the rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 4-5 minutes until tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Return the chicken to the skillet and pour in the tamari, tossing everything together to coat evenly.

• 8

  Fluff the rice with a fork and divide it into bowls.

• 9

  Top the rice with the chicken and vegetable mixture, garnishing with sliced green onions before serving.