Chicken and Rice Bowl
A wholesome and flavorful bowl for a satisfying meal.
⏱️ 45 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 40g carbs🥑 18g fat🌾 4g fibreper serving
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Ingredients
- 🍗500 g boneless, skinless chicken breast
- 🧄2 cloves garlic
- 🌶️1 red bell pepper
- 🍚1 cup
- 🫒2 tbsp olive oil
- 🌶️½ tsp smoked paprika
- 🌶️¼ tsp cayenne pepper
- 🌿½ tsp dried oregano
- 🍶2 tbsp soy sauce
- 🍋1 tbsp lime juice
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, marinate the chicken in soy sauce and lime juice for at least 15 minutes before cooking.
- Add a squeeze of sriracha or a dollop of Greek yogurt for an extra kick or creaminess.
- Feel free to add other vegetables like corn, black beans, or avocado for more variety and nutrients.
Method
- 1Cook the rice according to package directions. Once cooked, fluff with a fork and set aside.
- 2Cut chicken breast into 1-inch cubes. Mince garlic and dice the red bell pepper.
- 3In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 4Add minced garlic and diced red bell pepper to the same skillet. Sauté for 3-5 minutes until the bell pepper softens.
- 5Stir in smoked paprika, cayenne pepper, and dried oregano. Cook for 1 minute until fragrant.
- 6Return the cooked chicken to the skillet. Add soy sauce and lime juice, stirring to coat the chicken and vegetables.
- 7Season with salt and black pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld.
- 8Divide the cooked rice among four bowls. Top each with the chicken and vegetable mixture. Garnish with fresh chopped cilantro.