Name: Chicken and vegetable bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 1/2 tsp salt; 3 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 tsp olive oil; 1/2 medium zucchini, sliced into half-moons; 1/2 red bell pepper, chopped; 1 clove garlic, minced; 1/2 tsp black pepper; 3/4 tsp lemon juice

Nutrition

Per serving

326 calories

Protein: 24g; 30% of calories
Carbs: 45g; 56% of calories
Fat: 5g; 14% of calories

Instructions

Prep 15 min · Cook 10 min

Combine the rice, water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and season with a pinch of salt and the black pepper. Cook for 4 minutes, flip, and cook for 3 minutes more. Done when opaque in the center, 165°F.
Add the zucchini, bell pepper, and garlic to the skillet with the chicken. Season with the remaining salt. Sauté, stirring often, for 5 to 6 minutes until the vegetables are tender-crisp.
Remove the skillet from the heat and stir in the lemon juice. Fluff the rice with a fork and plate it with the chicken and vegetables on top.

Nutrition

Ingredients

Instructions

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