Name: Ground chicken and vegetable skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz ground chicken; 1/4 cup jasmine rice; 1/2 cup water; 1/4 medium yellow onion, diced; 1/2 red bell pepper, diced; 2.5 oz zucchini, diced; 3/4 tsp avocado oil; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; 1/4 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tsp lime juice

Nutrition

Per serving

446 calories

Protein: 30g; 27% of calories
Carbs: 47g; 42% of calories
Fat: 15g; 31% of calories

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 cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
While the rice cooks, heat a 12-inch skillet over medium-high heat with the avocado oil. Add the ground chicken and cook, breaking it apart with a spoon, for 5 minutes or until no longer pink. Done when no longer pink, 165°F.
Add the onion, bell pepper, and zucchini to the skillet with the chicken. Season with the garlic powder, smoked paprika, cumin, black pepper, and the remaining salt. Cook, stirring occasionally, for 6 minutes, until the vegetables are tender-crisp and the chicken is browned in spots.
Remove the skillet from the heat and stir in the lime juice. Fluff the rested rice with a fork and spoon it onto a plate. Top the rice with the chicken and vegetable mixture, scraping any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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