Description
A balanced and satisfying meal packed with lean protein, fluffy rice, and fresh vegetables, perfect for a healthy dinner or meal prep.
Ingredients
½ teaspoon ground black pepper (2 g)
* 1 teaspoon salt (5 g)
* 1 teaspoon onion powder (5 g)
* 1 teaspoon dried oregano (5 g)
* 1 cup basmati or jasmine rice (200 g)
* 2 cups water (480 ml)
* ½ teaspoon salt (2 g)
* 1 cup broccoli florets (150 g)
* 1 medium carrot, sliced (80 g)
* 1 cup bell peppers, sliced (120 g)
* ½ cup cucumber slices (75 g)
* 1 tablespoon olive oil (15 ml)
Instructions
1. Rinse the rice under cold water until clear. Combine with water and salt in a pot, bring to a boil, then cover and simmer on low heat for 12–15 minutes. Let it rest for 5 minutes and fluff with a fork.
2. Cut the chicken into bite-sized pieces. Toss with olive oil, garlic powder, paprika, black pepper, salt, onion powder, and oregano until evenly coated.
3. Heat a pan over medium-high heat and cook the chicken for 6–8 minutes until fully cooked and golden.
4. In another pan, heat olive oil and sauté broccoli, carrots, and bell peppers for 5–7 minutes until tender-crisp.
5. Assemble the bowls by adding rice as the base, followed by chicken, vegetables, and fresh cucumber slices.
Notes
* Store leftovers in airtight containers in the refrigerator for up to 4 days.
* Keep any sauce separate until serving to maintain freshness.
* You can substitute rice with quinoa or cauliflower rice if desired.
* Adjust seasoning to taste for a more personalized flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes