Name: Chicken and vegetable grain 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; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp olive oil; 3.5 oz broccoli florets, cut into bite-sized pieces; 1/2 red bell pepper, diced; 1/4 medium zucchini, sliced into half-moons; 2 3/4 tsp low sodium soy sauce; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 48g; 40% of calories
Carbs: 50g; 42% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 10 min

Combine the jasmine rice, water, and a pinch of salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the pan and cook until browned and cooked through, about 5 to 6 minutes. Done when 165°F.
Remove the chicken from the skillet and set aside. Add the remaining oil to the same skillet. Add the broccoli, bell pepper, and zucchini. Cook, stirring often, until the vegetables are tender-crisp, about 5 minutes.
Add the chicken and any accumulated juices back into the skillet with the vegetables. Pour in the soy sauce and toss to coat everything evenly until heated through.
Fluff the rice with a fork and scoop it into a bowl. Top the rice with the chicken and vegetable mixture.

Nutrition

Ingredients

Instructions

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