Chicken and Rice Bowl
10min
20min
1
712
Chef's Note
For meal prep, make extra portions and store in airtight containers for up to 3 days. The sauce will continue to flavor the ingredients, making leftovers even more delicious. For extra flavor without adding complexity, try using pre-cooked microwaveable brown rice to save time.
Tags
Ingredients
6 oz boneless skinless chicken breast
3/4 cup brown rice
1 cup broccoli florets
1 medium carrot
2 tsp olive oil
1 tbsp low-sodium soy sauce
1 tsp honey
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 stalk green onion
1 tsp sesame seeds
Instructions
- 1
Cook 3/4 cup brown rice according to package instructions (typically 1 part rice to 2 parts water, simmered for 15-20 minutes).
- 2
While rice cooks, cut 6 oz chicken breast into 1-inch cubes. Season with 1/4 tsp salt and 1/4 tsp black pepper.
- 3
Heat 2 tsp olive oil in a non-stick pan over medium heat. Add the seasoned chicken and cook for 5-7 minutes until no longer pink inside.
- 4
While chicken cooks, cut 1 cup broccoli into small florets and slice 1 medium carrot into thin matchsticks.
- 5
In a small bowl, mix 1 tbsp low-sodium soy sauce, 1 tsp honey, and 1/2 tsp garlic powder to make the sauce.
- 6
Add the broccoli and carrots to the pan with the chicken. Cook for 3-4 minutes until vegetables are tender-crisp.
- 7
Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for 1 minute more.
- 8
Slice 1 green onion thinly for garnish.
- 9
Place the cooked rice in a bowl, top with the chicken and vegetable mixture.
- 10
Garnish with sliced green onion and 1 tsp sesame seeds.
Nutrition Information (per serving)
712
57g
66g
25g
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