Name: Chicken and vegetable bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1 tsp salt; 6 oz boneless skinless chicken breast, patted dry; 1 1/2 tsp olive oil; 1/4 tsp garlic powder; 1/4 tsp black pepper; 1/2 medium zucchini, sliced into half-inch half-moons; 3/4 red bell pepper, cut into half-inch strips; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over medium-high heat, then reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Place the chicken breast between two pieces of plastic wrap and pound to an even three quarter inch thickness. Season both sides with the garlic powder, black pepper, and half the remaining salt.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 to 5 minutes per side. Remove to a plate and rest for 3 minutes before slicing. Done when 165°F and no longer pink.
Wipe out the skillet and add the remaining oil. Sauté the zucchini and red bell pepper in a single layer until tender and slightly browned, about 5 minutes. If they start to stick, add a small splash of water. Toss with the lemon juice and the rest of the salt.
Fluff the rice with a fork and place it in a bowl. Arrange the sliced chicken and the sautéed vegetables over the rice.

Nutrition

Ingredients

Instructions

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