Name: Chicken and roasted vegetable rice bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1/4 cup brown jasmine rice; 2/3 cup water; 1/2 tsp salt; 3/4 medium zucchini, halved lengthwise and sliced into half-moons; 3/4 red bell pepper, chopped into 1-inch pieces; 1 1/2 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 1 tsp dried oregano; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 40 min

In a small saucepan, combine the rice, water, and one third of the salt. Bring to a boil over high heat, then reduce to the lowest heat, cover with a tight lid, and simmer for 35 minutes without peeking. Meanwhile, preheat the oven to 400°F.
About 15 minutes after the rice starts simmering, toss the zucchini and bell pepper on a half-sheet pan with half the olive oil, the garlic powder, half the black pepper, and half the remaining salt. Spread in a single layer and roast for 20 minutes until tender and browned at the edges. Done when tender and slightly browned.
Season the chicken with the oregano and the remaining salt and black pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center reaches 165°F.
Remove the chicken from the skillet and let rest for 5 minutes before slicing. If the rice is dry before 35 minutes, add 1 to 2 tablespoons of water and finish cooking. Fluff the rice and place in a bowl. Top with roasted vegetables and sliced chicken, then finish with a squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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