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High Protein Chicken and Vegetable Rice Bowl with Ginger-Soy Glaze

High Protein Chicken and Vegetable Rice Bowl with Ginger-Soy Glaze

Ingredients (Serves 2)

Boneless, skinless chicken thighs470 g
Cooked white or brown rice200 g
Red bell pepper100 g
Broccoli florets150 g
Carrots80 g
Yellow onion50 g
Soy sauce (dairy-free)30 ml
Fresh ginger (grated)10 g
Garlic (minced)10 g
Sesame oil5 ml
Rice vinegar10 ml
Olive oil10 g
Salt0.5 tsp
Black pepper0.3 tsp

Instructions

1
Cut the chicken thighs into bite-sized pieces.
2
In a small bowl, whisk together soy sauce, grated ginger, minced garlic, sesame oil, and rice vinegar to make the glaze.
3
Dice the red bell pepper and yellow onion, and slice the carrots.
4
Heat olive oil in a large skillet or wok over medium-high heat.
5
Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes.
6
Remove chicken from the skillet and set aside.
7
Add the onion, bell pepper, carrots, and broccoli to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
8
Return the chicken to the skillet. Pour the glaze over the chicken and vegetables and stir to coat. Cook for another 1-2 minutes until the glaze thickens slightly.
9
Season with salt and pepper to taste.
10
Divide the cooked rice between two bowls. Spoon the chicken and vegetable mixture over the rice.
High Protein Chicken and Vegetable Rice Bowl with Ginger-Soy Glaze
Featured Recipe
Lunch
35 min
Medium
Low Carb
Low Cal
0

High Protein Chicken and Vegetable Rice Bowl with Ginger-Soy Glaze

Tender chicken and vibrant vegetables coated in a savory ginger-soy glaze, served over fluffy rice. A quick and flavorful bowl packed with protein and nutrients.

35 min
2 servings
MEDIUM
Lunch
35 min
Medium
Low Carb
Low Cal
Nutrition Facts
0
Calories
0g
Protein
0g
Carbs
0g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients3
  • Boneless, skinless chicken thighs470 g
  • Cooked white or brown rice200 g
  • Rice vinegar10 ml
Vegetables & Herbs5
  • Red bell pepper100 g
  • Broccoli florets150 g
  • Carrots80 g
  • Yellow onion50 g
  • Garlic (minced)10 g
Pantry Staples6
  • Red bell pepper100 g
  • Sesame oil5 ml
  • Rice vinegar10 ml
  • Olive oil10 g
  • Salt0.5 tsp
  • Black pepper0.3 tsp
Additional Items2
  • Soy sauce (dairy-free)30 ml
  • Fresh ginger (grated)10 g

Instructions

  1. 1
    Step 1

    Cut the chicken thighs into bite-sized pieces.

  2. 2
    Step 2

    In a small bowl, whisk together soy sauce, grated ginger, minced garlic, sesame oil, and rice vinegar to make the glaze.

  3. 3
    Step 3

    Dice the red bell pepper and yellow onion, and slice the carrots.

  4. 4
    Step 4

    Heat olive oil in a large skillet or wok over medium-high heat.

  5. 5
    Step 5

    Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes.

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