Name: Ginger garlic chicken basmati bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup basmati rice; 1/2 cup water; 5 oz broccoli florets, cut into bite-sized pieces; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 3/4 tsp avocado oil; 1 tbsp tamari; 1/4 tsp salt; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 25 min

In a small pot, combine the rice, water, and 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 covered for 5 minutes.
While the rice cooks, cut the chicken into pieces. Mince the garlic and grate the ginger.
In a 12-inch skillet, add a few tablespoons of water and the broccoli. Cover and steam over medium heat for 5 minutes until tender and bright green. Remove the broccoli to a plate and wipe the skillet dry.
Heat the avocado oil in the skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes. Flip and cook for 3 minutes more.
Add the garlic, ginger, and tamari to the skillet. Cook for 2 minutes, stirring often to coat the chicken, until the sauce has thickened slightly and the chicken is cooked through. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it in a shallow bowl. Top with the steamed broccoli and the ginger garlic chicken. Garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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