Name: Chicken and Vegetable Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.25 cup white rice; 0.5 cup water; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.25 whole avocado; 1 tbsp lemon juice; 1 tsp minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tbsp water

Nutrition

Per serving

706 calories

Protein: 62g; 34% of calories
Carbs: 55g; 30% of calories
Fat: 28g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the white rice and combine with 0.5 cup water in a small pot; bring to a boil, then reduce heat and simmer covered for 12 minutes.
While the rice cooks, season the cubed chicken breast with sea salt, black pepper, and dried oregano.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 7 minutes.
Add the broccoli florets and sliced bell peppers to the skillet with 1 tbsp water; cover with a lid and steam for 3 minutes until tender-crisp.
Stir in the minced garlic and lemon juice, tossing everything together for 1 minute until the aromatics are fragrant.
Fluff the cooked rice with a fork and transfer it to a serving bowl, topping it with the savory chicken and veggie mixture.
Slice the avocado and place it on top of the bowl before serving warm.

Nutrition

Ingredients

Instructions

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