Name: Chicken and vegetable rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into bite-size pieces; 1 tsp extra virgin olive oil; 3.5 oz broccoli florets, cut into small pieces; 3/4 red bell pepper, thinly sliced; 2.5 oz zucchini, sliced into half-moons; 2 cloves garlic, minced; 1 tbsp low sodium soy sauce; 2 tsp lime juice; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

450 calories

Protein: 41g; 36% of calories
Carbs: 54g; 48% of calories
Fat: 8g; 16% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, 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, heat the olive oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 5 to 6 minutes, flipping often, until browned. Done when opaque in the center, 165°F.
Add the broccoli, bell pepper, and zucchini to the skillet. Sauté for 4 to 5 minutes until the vegetables are tender-crisp. Add the garlic and cook for 1 minute until fragrant.
Pour the soy sauce and lime juice over the chicken and vegetables. Toss well to coat everything and cook for 1 minute more. Serve the mixture immediately over the steamed jasmine rice.

Nutrition

Ingredients

Instructions

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