Name: Chicken and broccoli rice bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets, cut into small pieces; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tsp avocado oil; 2 3/4 tsp low sodium soy sauce; 1/2 tsp black pepper; 1/2 tsp lime juice

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, 1/3 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Season the chicken pieces with the remaining salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed until browned on one side, about 3 minutes.
Add the broccoli to the skillet and sauté for 2 minutes. Stir in the minced garlic and grated ginger and cook until fragrant, about 30 seconds.
Add the soy sauce and the remaining 3 tbsp of water to the skillet. Cover with a lid and steam for 3 minutes until the broccoli is bright green and the chicken is cooked through. Uncover and cook for 30 seconds to thicken the juices slightly. Done when chicken is opaque and firm, 165°F.
Spoon the rice into a bowl. Top with the chicken and broccoli and pour over the pan sauce. Finish with the lime juice.

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Ingredients

Instructions

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