Name: Shredded chicken and rice 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; 1.5 oz roasted chicken meat, shredded; 2.5 oz green beans, trimmed; 1.5 oz tomato, finely diced; 1 1/2 tbsp red onion, finely minced; 3/4 tsp lime juice; 1/4 cup fresh cilantro, chopped; 1/4 tsp salt

Nutrition

Per serving

288 calories

Protein: 18g; 25% of calories
Carbs: 45g; 63% of calories
Fat: 4g; 12% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, combine the diced tomato, minced red onion, lime juice, and chopped cilantro in a small bowl. Stir to combine and set aside to let the flavors meld.
Place a steamer basket in a pot over an inch of water. Add the green beans and the remaining salt, cover, and steam for 5 to 6 minutes until bright green and tender-crisp.
While the beans steam, place the shredded chicken in a microwave-safe bowl and heat for 1 minute until warmed through and hot. Done when warmed through, 165°F.
Place the fluffed rice in the bottom of a bowl. Top with the shredded chicken and steamed green beans, then spoon the tomato salsa over the top.

Nutrition

Ingredients

Instructions

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