Name: Ground chicken and vegetable skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz ground chicken; 1/4 cup long-grain white rice; 1/2 cup water; 1/2 medium zucchini, diced; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 8 olive oil cooking sprays; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
While the rice simmers, coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the ground chicken, half the salt, half the garlic powder, and half the pepper. Cook, breaking the meat into small pieces with a spoon, for 6 to 8 minutes until opaque and fully cooked. Done when opaque in the center, 165°F.
Transfer the chicken to a bowl. Re-coat the same skillet with cooking spray. Add the onion, bell pepper, and zucchini with the remaining salt, garlic powder, and pepper. Sauté for 5 to 7 minutes until the vegetables are tender and slightly browned.
Return the cooked chicken to the skillet with the vegetables. Toss everything together for 1 minute to reheat through. Fluff the rice with a fork and serve it alongside the chicken mixture.

Nutrition

Ingredients

Instructions

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