Name: Crispy Chicken and Egg White Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup Egg Whites; 1 cup Cooked Jasmine Rice; 0.25 cup Canned Black Beans; 0.5 medium Avocado; 1 tbsp Olive Oil; 1 tbsp Arrowroot Starch

Nutrition

Per serving

676 calories

Protein: 48g; 29% of calories
Carbs: 67g; 40% of calories
Fat: 23g; 31% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Cut the chicken breast into bite-sized pieces and toss them in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and cook until the exterior is golden and crispy and the meat is cooked through, then remove and set aside.
In the same skillet, pour in the egg whites and scramble them gently until they are light and fluffy.
Warm the pre-cooked jasmine rice and black beans in a small pot or microwave until steaming.
Divide the rice and beans into a bowl, then layer the crispy chicken and scrambled egg whites on top.
Finish the dish with fresh slices of buttery avocado and a pinch of red pepper flakes if desired.

Nutrition

Ingredients

Instructions

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