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

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry
1/4 cup white rice
1/2 cup water
1 medium zucchini, sliced into half-moons
1 1/2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
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 high heat, then reduce heat to low and cover. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, place the chicken between two sheets of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with the garlic powder, black pepper, and half of the remaining salt.
Heat half of the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until deep golden and cooked through, about 4 to 5 minutes per side. Move to a plate to rest for 3 minutes. Done when 165°F in the thickest part.
In the same skillet, heat the remaining oil over medium heat. Add the zucchini and the rest of the salt. Sauté until the zucchini is tender and lightly browned, about 5 minutes.
Fluff the rice with a fork and place it in a bowl. Slice the chicken and arrange it over the rice alongside the zucchini. Drizzle the lemon juice and any resting juices from the chicken plate over the top.

Nutrition

Ingredients

Instructions

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