Name: Jasmine rice with chicken and vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, sliced into strips; 1 1/2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

466 calories

Protein: 44g; 38% of calories
Carbs: 49g; 42% of calories
Fat: 10g; 20% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
While the rice simmers, toss the zucchini and bell pepper on a half-sheet pan with half the olive oil, half the garlic powder, half the black pepper, and half the remaining salt. Spread in a single layer and roast at 400°F for 20 minutes, tossing halfway through.
Remove the rice from the heat and let it rest, covered, for 10 minutes. Season the chicken breast with the remaining salt, black pepper, and garlic powder.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until golden brown, about 5 to 6 minutes per side. Let the chicken rest for 3 minutes before slicing. Done when reaches 165°F.
Fluff the rice with a fork and place on a plate. Top with the roasted vegetables and sliced chicken. Drizzle the lemon juice over the chicken.

Nutrition

Ingredients

Instructions

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