Name: Chicken and roasted vegetable bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 1/4 cup water; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 1 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 3/4 tsp dried basil; 1/8 tsp garlic powder; 2 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a large bowl, toss the chicken, zucchini, and bell pepper with the olive oil, dried basil, garlic powder, half the salt, and the black pepper.
Spread the chicken and vegetables onto the prepared sheet pan in a single layer. Roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender. Done when opaque in the center, 165°F.
While the chicken roasts, combine the jasmine rice, water, and the remaining salt in a small pot. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and simmer for 12 to 15 minutes until the water is absorbed. Remove from the heat and let rest covered for 5 minutes.
Fluff the rice with a fork and scoop it into a bowl. When the chicken comes out of the oven, drizzle the lemon juice over the hot pan and toss well to combine with the pan juices. Spoon the chicken, vegetables, and all the pan juices over the rice.

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Ingredients

Instructions

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