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 can be stored separately and added just before eating to keep everything fresh. For extra flavor without adding calories, try adding a squeeze of fresh lemon juice before serving.
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
Instructions
- 1
Cook 3/4 cup brown rice according to package directions (typically 1 part rice to 2 parts water, simmer 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 golden and cooked through (internal temperature of 165°F).
- 4
While chicken cooks, cut 1 medium carrot into thin slices and chop 1 stalk of green onion.
- 5
In a small bowl, mix 1 tbsp low-sodium soy sauce, 1 tsp honey, and 1/2 tsp garlic powder.
- 6
Steam 1 cup broccoli florets in the microwave for 2-3 minutes or until tender-crisp.
- 7
Assemble the bowl: place cooked rice at the bottom, arrange chicken, broccoli, and carrots on top.
- 8
Drizzle the soy sauce mixture over everything and garnish with chopped green onions.
- 9
Serve immediately while warm.
Nutrition Information (per serving)
712
57g
66g
25g
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