Name: Garlic and herb chicken 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; 2 1/2 tbsp basmati rice; 1/3 cup water; 1 tsp olive oil; 3.5 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1 tsp lemon juice; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

346 calories

Protein: 36g; 42% of calories
Carbs: 32g; 36% of calories
Fat: 9g; 22% of calories

Instructions

Prep 15 min · Cook 15 min

Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
While the rice cooks, sprinkle the chicken breast evenly on both sides with the garlic powder, dried basil, half the salt, and the black pepper.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 minutes. Flip and cook for 6 minutes more until the center is opaque and the internal temperature reaches 165°F.
In a small bowl, toss the diced cucumber and halved cherry tomatoes with the lemon juice and the remaining salt.
Place the cooked rice in a bowl. Slice the chicken and lay it over the rice. Spoon the cucumber and tomato salad alongside the chicken.

Nutrition

Ingredients

Instructions

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