Chicken and Rice Bowl
10min
20min
1
712
Chef's Note
For meal prep, make a double batch and store in airtight containers in the refrigerator for up to 3 days. The honey-soy sauce adds just the right amount of flavor without being complicated. Feel free to substitute any quick-cooking vegetables you have on hand.
Tags
Ingredients
6 oz boneless skinless chicken breast
3/4 cup (dry) instant 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 instant brown rice according to package directions.
- 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
Chop 1 cup broccoli florets into bite-sized pieces and shred 1 medium carrot.
- 4
Heat 2 tsp olive oil in a non-stick skillet over medium-high heat.
- 5
Add the seasoned chicken cubes to the skillet and cook for 5-6 minutes until golden brown and cooked through (internal temperature of 165°F).
- 6
Add broccoli and carrots to the skillet. Cook for 3-4 minutes until vegetables are tender-crisp.
- 7
In a small bowl, mix 1 tbsp low-sodium soy sauce, 1 tsp honey, and 1/2 tsp garlic powder.
- 8
Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for 1 minute.
- 9
Slice 1 green onion for garnish.
- 10
Place the cooked rice in a bowl, top with the chicken and vegetable mixture, and sprinkle with sliced green onion.
Nutrition Information (per serving)
712
57g
66g
25g
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