Asian-Inspired Chicken Breast Rice Vegetable Bowl

Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup brown rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper, to taste
- Optional toppings: sesame seeds, green onions
Instructions
Cook brown rice according to package instructions.
In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water to make a sauce. Set aside.
Season chicken breasts with salt and pepper. In a large skillet over medium heat, cook the chicken for 6-7 minutes on each side until fully cooked. Remove from the skillet and let it rest before slicing.
In the same skillet, add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add broccoli, bell pepper, and carrot to the skillet. Cook for 3-4 minutes until slightly tender.
Add the cooked chicken back to the skillet, then pour the sauce over the chicken and vegetables. Stir well to coat everything in the sauce.
Serve the chicken and vegetable stir-fry over a bed of brown rice. Garnish with sesame seeds and chopped green onions, if desired.
Estimated Nutrition
Per serving
Calories | 350 |
Protein (g) | 30 |
Carbs (g) | 40 |
Fiber (g) | 5 |
Sugar (g) | 5 |
Saturated fat (g) | 1 |
Trans fat (g) | 0 |
Sodium (mg) | 500 |
Cholesterol | 70 |