Chicken and Rice Bowl (#29)

Chicken and Rice Bowl (#29)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Meal Type: Main Dish

Diet Types

• Omnivore
• Gluten-Free
• Halal

Equipment

• Medium skillet
• Small saucepan
• Measuring cups and spoons

Ingredients

1. 8 ounces boneless chicken breast, diced
2. 1/2 cup white rice, uncooked
3. 1 cup water
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. In a small saucepan over medium heat, bring water to a boil, add rice, reduce heat to low, cover, and simmer for 12-15 minutes until tender.
2. In a medium skillet over medium heat, heat olive oil.
3. Add diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes (internal temperature 165°F).
4. Divide rice into two bowls, top each with half the chicken, and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a microwave or stovetop.

Nutrition

• Calories: 320
• Protein: 28g
• Fat: 10g
• Carbs: 28g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A