Name: Chicken and Pepper Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry white rice; 0.5 cup water; 1 cup raw red bell pepper; 0.5 cup raw onion; 1 tsp olive oil; 1 tbsp tamari; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

536 calories

Protein: 52g; 39% of calories
Carbs: 57g; 43% of calories
Fat: 11g; 18% of calories

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the dry white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is fluffy.
While the rice is cooking, dice the raw chicken breast into bite-sized pieces and slice the red bell pepper and onion into thin strips.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and season with sea salt, black pepper, and garlic powder. Sauté for 5-7 minutes until cooked through and slightly golden.
Add the sliced peppers and onions to the skillet with the chicken. Cook for an additional 4-5 minutes until the vegetables are tender-crisp.
Pour the tamari over the chicken and vegetable mixture, tossing well to coat and glaze the ingredients for 1 minute.
Remove from heat and serve the chicken and pepper mixture over the cooked white rice.

Nutrition

Ingredients

Instructions

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