Name: Chicken rice and vegetable bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1/3 cup water; 1/2 medium zucchini, diced; 3/4 medium carrot, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 tsp avocado oil; 1/4 cup low sodium vegetable stock; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 10 min

Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, dice the zucchini, carrot, and onion. Mince the garlic and cut the chicken into bite-size pieces.
Heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken with half the salt and pepper. Add chicken to the pan and cook for 5 to 6 minutes, flipping once, until browned and cooked through. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
Add the remaining oil to the same skillet. Add the onion and carrot and cook for 4 minutes. Add the zucchini and garlic and cook for 3 minutes more until the vegetables are tender.
Pour the vegetable stock into the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes to slightly reduce. Return the chicken to the pan along with the remaining salt and pepper, tossing to coat.
Fluff the rice with a fork and place it in a bowl. Top with the chicken and vegetable mixture and pour any remaining pan sauce over the top.

Nutrition

Ingredients

Instructions

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