Chicken and Veggie Rice Bowl

American · 35 min · Chicken · dairy-free, high-protein

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Ingredients

• 2 Boneless skinless chicken breasts
• 1 cup Brown rice
• 2 cups sliced Bell peppers (red, yellow, green)
• 1 cup sliced Zucchini
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 2 Garlic cloves
• to taste Salt and pepper

Method

1. Cook the brown rice according to package instructions, set aside.
2. While rice cooks, dice the chicken breasts into bite-sized pieces.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 8-10 minutes. Remove and set aside.
4. In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 30 seconds.
5. Add sliced bell peppers and zucchini to the skillet. Cook until vegetables are tender, about 5-7 minutes.
6. Return cooked chicken to the skillet, add soy sauce, and stir to combine. Cook for another 2-3 minutes to meld flavors.
7. Serve the chicken and vegetable mixture over the cooked brown rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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