Chicken Vegetable Bowl
Make This Recipe
- 1 pound boneless skinless chicken breast or tenders
- 1/4 cup olive oil
- 4 cloves garlic, minced or grated
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
The Rice +Peppers
- 1 1/2 cups brown rice
- 3 cups Chicken broth
- 2 peppers, sliced in strips
- 1 tablespoon olive oil
- salt + pepper
- 1/2 cup fresh parsley, chopped
- 1 clove garlic, minced
- 4 Eggland’s Best Hard-Cooked Peeled Eggs, sliced
In a large bowl combine the olive oil, garlic, onion powder, pepper, smoked paprika. Add the chicken and toss well. Cover and place in the fridge while you prepare the rest.
Add the chicken broth to a medium size pot and bring to a boil; then add the rice. Stir and place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook until all the water is done and rice is no longer harder, about 30 minutes.
Heat two skillets to medium high heat while the rice is cooking.
Add the pepper to a ziplock bag. Add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal and shake well to coat.
In one skillet, sauté the chicken for 3-4 minutes per side, flipping a couple times until cooked through.
While the chicken is cooking, cook the peppers for about 5 minutes flipping once or twice in the other skillet
Remove everything and let cool 5 minutes. Once cool, dice the chicken into cubes.
To assemble - divide the rice among 4 bowls. Top each with equal amounts of chicken, peppers, and 1 Hard Cooked Egg Sliced each.
Garnish with shredded cheese!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||7 g|
|Dietary Fiber||3 g|