Marinated Chicken and Rice Power Bowl
Tender marinated chicken breast served over fluffy rice with a side of roasted vegetables, offering a balanced and flavorful midday boost.
Ingredients
- Chicken breast200 g
- White rice (dry)60 g
- Broccoli florets150 g
- Bell peppers (any color)100 g
- Onion50 g
- Garlic (minced)5 g
- Bell peppers (any color)100 g
- Sesame oil5 ml
- Olive oil10 ml
- Salt0.5 g
- Black pepper0.5 g
- Soy sauce (dairy-free)15 ml
- Ginger (fresh, grated)5 g
Instructions
- 1Step 1
Cut chicken breast into bite-sized pieces. In a bowl, combine soy sauce, sesame oil, grated ginger, and minced garlic. Add chicken and marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
- 2Step 2
Cook the rice according to package instructions. Set aside.
- 3Step 3
Preheat oven to 200°C (400°F). Chop broccoli, bell peppers, and onion into bite-sized pieces.
- 4Step 4
Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
- 5Step 5
While vegetables are roasting, heat a large pan over medium-high heat. Add the marinated chicken (discarding excess marinade) and cook for 6-8 minutes, or until cooked through and slightly browned.
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