Chicken and Rice Bowls
Chicken and rice bowls are the perfect recipe for meal-prep fans—or anyone in need of an easy-breezy dinner. Dovetailing Tip: Use the leftover chicken from day 3 in today's rice bowls.
Prep time:
Cook time:
Serves: 4
Calories per serving: 65
Ingredients:
Cook time:
Serves: 4
Calories per serving: 65
1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green peppers, thawed
1/4 cup chopped onions
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breasts strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
Directions:
Cook the rice in broth according to the package directions.
Meanwhile, in a large skillet, saute the green pepper and onion in oil for two to three minutes, or until they're crisp-tender.
Stir in the chicken, corn, peas, basil and sage. Cook everything, uncovered over medium heat, for four to five minutes or until it's heated through.
Stir in the rice. Season with salt and pepper and serve.
Source: tasteofhome.com
Meanwhile, in a large skillet, saute the green pepper and onion in oil for two to three minutes, or until they're crisp-tender.
Stir in the chicken, corn, peas, basil and sage. Cook everything, uncovered over medium heat, for four to five minutes or until it's heated through.
Stir in the rice. Season with salt and pepper and serve.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.