Name: Chicken and egg rice bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 oz roasted chicken meat, sliced; 1 large egg, hard-boiled and halved; 1/4 cup white rice, dry; 3 oz green cabbage, shredded; 3/4 medium carrot, grated; 1/4 medium yellow onion, thinly sliced; 1 scallions, sliced; 1 tbsp coconut aminos; 1 tsp avocado oil; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp water

Nutrition

Per serving

522 calories

Protein: 36g; 28% of calories
Carbs: 55g; 43% of calories
Fat: 17g; 29% of calories

Instructions

Prep 15 min · Cook 5 min

Place the previously cooked white rice and water in a microwave-safe bowl. Cover and microwave for 2 minutes until steaming.
Heat avocado oil in a 12-inch skillet over medium-high heat. Add the yellow onion, cabbage, and carrot. Sauté for 5 to 6 minutes, stirring often, until the vegetables are softened.
Add the sliced chicken to the skillet. Season with salt and black pepper. Stir in the coconut aminos and cook for 3 minutes until the chicken is heated through and the sauce coats the vegetables. Done when heated through, 165°F.
Place the warm rice in a bowl. Top with the chicken and vegetable mixture. Place the previously cooked hard-boiled egg halves on top and garnish with the sliced scallions. Ensure the egg reaches its safe internal temperature. Done when fully set and hot, 160°F.

Nutrition

Ingredients

Instructions

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