Name: Chicken and egg breakfast bowl
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 4 oz roasted chicken meat, diced; 1 large egg; 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; 1/4 tsp salt; 1/2 cup avocado, sliced; 2 tbsp salsa; 1/2 cup water

Instructions

Prep 12 min · Cook 20 min

Combine the rice, water, and one quarter of the salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat half the olive oil in a 12-inch nonstick 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. Transfer the zucchini to a bowl.
Wipe out the skillet and heat the remaining olive oil over medium heat. Crack the egg into the pan and cook for 3 minutes until the whites are set and the yolk is still soft. Done when whites set and yolk soft.
In a microwave-safe bowl, toss the diced chicken with the garlic powder, smoked paprika, black pepper, and one quarter of the salt. Microwave for 1 minute until hot throughout. Done when hot throughout, 165°F.
Fluff the cooked rice and place it in a bowl. Top with the seasoned chicken, sautéed zucchini, sliced avocado, and the fried egg. Sprinkle the remaining salt over the avocado and spoon the salsa over the top.

Nutrition

Ingredients

Instructions

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