Name: Chicken and vegetable rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 4 oz boneless skinless chicken breast, patted dry; 1 tsp avocado oil; 2 3/4 tsp tamari; 2 1/2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp honey; 5 oz broccoli florets

Nutrition

Per serving

424 calories

Protein: 34g; 32% of calories
Carbs: 56g; 52% of calories
Fat: 8g; 16% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, water, and half 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 rest covered for 5 minutes.
While the rice simmers, set a steamer basket over a pot of boiling water. Add the broccoli, cover, and steam for 5 to 6 minutes until tender.
Heat the avocado oil in a 12-inch skillet over medium-high heat. Season the chicken with the remaining salt and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Reduce the skillet heat to medium-low. Add the ginger and garlic and cook for 1 minute until fragrant. Whisk in the tamari and honey, stirring to coat the chicken for 1 minute more.
Fluff the rice with a fork and place it in a bowl. Top with the steamed broccoli and the chicken, then drizzle the pan sauce over the top.

Nutrition

Ingredients

Instructions

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