Name: Chicken and Bell Pepper Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz chicken breast; 0.5 cup dry jasmine rice; 1 cup sliced bell peppers; 1 cup broccoli florets; 1 tbsp avocado oil; 1 tbsp tamari; 1 tsp grated fresh ginger; 1 clove minced garlic; 1 tbsp sliced green onions; 1 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

759 calories

Protein: 54g; 28% of calories
Carbs: 88g; 46% of calories
Fat: 22g; 26% of calories

Instructions

Prep 15 min · Cook 15 min

Rinse the jasmine rice under cold water until the water runs clear, then combine with 1 cup of water in a small pot.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
While the rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
Add the sliced bell peppers and broccoli florets to the skillet, sautéing for an additional 4 minutes until the vegetables are tender-crisp.
Stir in the minced garlic, grated ginger, and tamari, tossing everything together for 1 minute until fragrant and glazed.
Remove from heat and serve the chicken and vegetable mixture over the cooked jasmine rice.
Garnish with sliced green onions and sesame seeds before serving.

Nutrition

Ingredients

Instructions

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