Name: Chicken and basmati rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1/2 tsp salt; 5 oz rotisserie chicken meat, shredded; 3/4 red bell pepper, sliced into strips; 1/2 medium yellow onion, thinly sliced; 2 tsp extra virgin olive oil; 2 3/4 tsp low sodium soy sauce; 2 1/2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 green onions, thinly sliced; 1 tsp rice vinegar

Nutrition

Per serving

583 calories

Protein: 45g; 31% of calories
Carbs: 55g; 39% of calories
Fat: 19g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the basmati rice, water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
About 5 minutes after the rice begins to simmer, heat the olive oil in a skillet over medium-high heat. Add the onion and bell pepper. Sauté for 7 to 8 minutes, stirring occasionally, until the onion is softened and shows golden edges.
Reduce the skillet heat to medium. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the shredded rotisserie chicken and the remaining salt. Cook for 3 to 4 minutes until the chicken is heated through. Done when heated through, 165°F.
In a small bowl, whisk the soy sauce and rice vinegar together. Pour the mixture over the chicken and peppers and toss to coat for 1 minute until glazed. Fluff the rice with a fork, plate it, and top with the chicken mixture. Garnish with green onions.

Nutrition

Ingredients

Instructions

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