Name: Chicken and vegetable bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 medium zucchini, sliced into half-moons; 1 tsp olive oil; 2 cloves garlic, minced; 2 tsp ginger, grated; 2 3/4 tsp low sodium soy sauce; 1 green onions, sliced; 1/4 tsp salt

Nutrition

Per serving

469 calories

Protein: 47g; 40% of calories
Carbs: 50g; 43% of calories
Fat: 9g; 17% of calories

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, water, and salt. 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.
While the rice cooks, heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and season with salt. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Done when opaque in the center, 165°F.
Add the zucchini to the skillet with the chicken. Cook for 4 to 5 minutes until the zucchini is tender-crisp.
Stir in the garlic and ginger. Cook for 1 minute until fragrant.
Pour the soy sauce over the chicken and vegetables, tossing to coat for 1 minute. Fluff the rice with a fork and place it in a bowl, then top with the chicken and vegetable mixture and garnish with green onions.

Nutrition

Ingredients

Instructions

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

More dinner recipes