Name: Chicken and vegetable protein bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 2/3 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 3/4-inch cubes; 5 oz broccoli florets, cut into small pieces; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp rice vinegar

Nutrition

Per serving

449 calories

Protein: 41g; 36% of calories
Carbs: 51g; 45% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 10 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.
While the rice cooks, heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken cubes and the remaining salt. Cook, stirring occasionally, until the chicken is browned and no longer pink inside, about 5 to 6 minutes. Done when 165°F.
Add the broccoli florets to the skillet with 2 tablespoons of water. Cover and steam until the broccoli is bright green and just tender when pierced with a fork, 3 minutes. Uncover and cook for 1 minute more until the water has evaporated.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Pour in the soy sauce and rice vinegar, tossing everything to coat well.
Fluff the rice with a fork and spoon it into a bowl. Top with the chicken and broccoli, and pour over any remaining pan juices.

Nutrition

Ingredients

Instructions

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