Name: Chicken and vegetable rice bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 4 oz frozen mixed vegetables; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 tsp rice vinegar; 1/4 tsp garlic powder; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

451 calories

Protein: 41g; 36% of calories
Carbs: 54g; 48% of calories
Fat: 8g; 16% of calories

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the rice, water, and half the salt. 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 the oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and season with garlic powder, black pepper, and the remaining salt. Cook, stirring occasionally, until the chicken is browned and cooked through. Done when 165°F.
Add the frozen vegetables to the skillet. Cook, stirring frequently, until the vegetables are heated through, about 5 minutes. Stir in the soy sauce, rice vinegar, and water. Cook for 30 seconds until the sauce coats everything. Done when vegetables are tender.
Fluff the rice with a fork and transfer to a bowl. Top with the chicken and vegetable mixture.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes