Name: Shredded chicken and zucchini rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally and pounded to 1/2-inch thickness; 1/4 cup white rice; 1/2 cup water; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 1 1/2 tsp olive oil; 3/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, 1/2 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
While the rice cooks, season the chicken with half the garlic powder, half the salt, and half the pepper. Heat half the olive oil in a skillet over medium heat. Cook the chicken for 5 minutes, flip, and cook for 4 to 5 minutes more until golden and opaque in the center. Done when opaque in the center, 165°F.
Remove the chicken to a plate and let rest for 2 minutes, then shred it with two forks. In the same skillet, add the remaining oil, zucchini, and bell pepper. Sauté over medium-high heat for 5 minutes until tender.
Add the shredded chicken and any resting juices, cooked rice, lemon juice, remaining water, and the remaining salt, pepper, and garlic powder to the skillet. Toss everything together for 1 minute until the rice looks glossy and everything is hot.

Nutrition

Ingredients

Instructions

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