Name: Chicken rice and zucchini bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 3/4 medium zucchini, sliced into 1/4-inch half-moons; 1 tbsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1/2 cup avocado, sliced; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and one quarter of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice cooks, toss the chicken pieces in a bowl with the garlic powder, smoked paprika, black pepper, and one quarter of the salt to coat evenly.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook without moving for 3 minutes. Flip and cook for 2 minutes more until the centers are white and opaque throughout. Done when opaque in the center, 165°F.
Remove the chicken from the pan and set aside. Add the remaining oil to the same skillet over medium-high heat. Add the zucchini and one quarter of the salt. Sauté, stirring occasionally, for 5 to 6 minutes until tender and lightly browned.
Return the chicken to the skillet for 30 seconds to warm through and pick up the pan juices. Fluff the rice with a fork and spoon it into a bowl. Top with the chicken, zucchini, and avocado. Sprinkle the remaining salt over the avocado and drizzle the lemon juice over the whole bowl.

Nutrition

Ingredients

Instructions

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

More dinner recipes