Chicken Veggie Rice Bowl

A chicken veggie rice bowl

This is not exactly a salad, or is it? Veggies plus chicken could most likely be a chicken salad. Well this is a warm one, making it great for the cloudy and gloomy weather we have been having here in the northwest. Chicken veggie rice bowl will diffidently fill you up! You could even make it ahead of time, and warm it up later. Take it to work for a healthy lunch, all your co-workers will be jealous of your healthy choice of lunch. Healthy because the bell pepper benefit your immune system, chicken helps build muscle and olive oil boosts skin health and digestive system. 

ingredients:

  • 1/2 cup cooked rice (optional)

  • 1 boneless-skinless chicken breast

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 1/2 green bell pepper

  • 1/2 teaspoon ground black pepper

  • 3 Tablespoons extra virgin olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon paprika

  • fresh dill for garnish

instructions:

  1. Cook rice according to the package. (optional)

  2. Slice 1 chicken breast, 1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 green bell pepper into a bowl.

  3. Add 1/2 teaspoon black pepper, 3 Tablespoons extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon paprika to the chicken (paprika optional for spice sensitivity). Mix everything together, let marinate for 5 minutes.

  4. Heat a skillet to medium-low heat. Add marinated ingredients to the skillet and sauté for 15 minutes, stirring occasionally. Remove from heat and add to rice.

Yield: 2

Chicken Veggie Rice Bowl

ingredients:

  • 1/2 cup cooked rice (optional)

  • 1 boneless-skinless chicken breast

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 1/2 green bell pepper

  • 1/2 teaspoon ground black pepper

  • 3 Tablespoons extra virgin olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon paprika

  • fresh dill for garnish

instructions:

  1. Cook rice according to the package. (optional)

  2. Slice 1 chicken breast, 1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 green bell pepper into a bowl.

  3. Add 1/2 teaspoon black pepper, 3 Tablespoons extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon paprika to the chicken (paprika optional for spice sensitivity). Mix everything together, let marinate for 5 minutes.
  4. Heat a skillet to medium-low heat. Add marinated ingredients to the skillet and sauté for 15 minutes, stirring occasionally. Remove from heat and add to rice.

calories

525

fat (grams)

23.9

sat. fat (grams)

3.6

protein (grams)

30.9

sugar (grams)

2
Created using The Recipes Generator