Name: Chicken and broccoli rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and sliced into 1-inch pieces; 1/4 cup white rice; 1/2 cup water; 5 oz broccoli, cut into small florets; 2 tsp olive oil; 1 tbsp low sodium soy sauce; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1/2 tsp salt; 1/8 tsp black pepper; 1/2 tsp rice vinegar

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, most of the water, and a pinch of salt. Bring to a boil over high heat. Once boiling, cover tightly with a lid, reduce heat to the lowest setting, and simmer for 15 minutes. Remove from heat and rest covered for 5 minutes.
While the rice simmers, season the chicken pieces with the rest of the salt and the black pepper.
Heat 1 1/2 teaspoons of oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer. Cook for 4 minutes, flip, and cook for 3 minutes more until golden and the center is opaque. Done when opaque in the center, 165°F.
Remove the chicken from the pan. Add the remaining 1/2 teaspoon of oil and the broccoli florets. Add the remaining 1 tablespoon of water, cover with a lid, and steam for 3 minutes until tender-crisp.
Uncover the pan and push the broccoli to the side. Add the garlic and ginger to the cleared space and cook for 30 seconds until fragrant. Return the chicken to the pan. Pour in the soy sauce and cook, tossing often, for 1 minute until the sauce bubbles and coats everything. Remove from the heat and stir in the rice vinegar.
Fluff the rice with a fork and transfer to a bowl. Top with the chicken and broccoli mixture and any remaining glaze from the skillet.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes