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; 1/2 tsp salt; 1.5 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 1 tsp canola oil; 1/2 medium zucchini, sliced into half-moons; 1.5 oz red bell pepper, chopped; 1/4 tsp garlic powder; 1/8 tsp black pepper; 3/4 tsp lemon juice

Nutrition

Per serving

279 calories

Protein: 14g; 20% of calories
Carbs: 43g; 62% of calories
Fat: 5g; 18% of calories

Instructions

Prep 15 min · Cook 10 min

Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and season with the remaining salt and black pepper. Cook, stirring occasionally, until browned and no longer pink in the center, about 4 to 5 minutes. Done when no longer pink in the center, 165°F.
Add the zucchini and bell pepper to the skillet with the chicken. Sauté until the vegetables are tender-crisp, about 4 minutes. Stir in the garlic powder and cook until fragrant, about 1 minute more. Remove from heat and toss with lemon juice.
Fluff the rice with a fork and place it in a bowl. Top with the chicken and vegetable mixture.

Nutrition

Ingredients

Instructions

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