Description
This nutritious and balanced chicken bowl recipe is designed for busy households looking for a flavorful, efficient meal. By combining high-heat seared chicken with fresh, crisp vegetables and wholesome grains, this dish provides a consistent texture and robust flavor profile. It is a perfect solution for weekly meal prep, ensuring you have a healthy, homemade option available at a moment’s notice.
Ingredients
1.5 lbs chicken breast, cut into 1 inch cubes
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
2 cups cooked quinoa or rice
3 cups mixed vegetables (bell peppers, snap peas, and broccoli)
Salt and pepper to taste
Instructions
Whisk the olive oil, garlic powder, paprika, salt, and pepper in a small bowl.
Toss the cubed chicken in the marinade until evenly coated.
Heat a large skillet over medium-high heat.
Add the chicken to the skillet in a single layer and sear for 6 minutes until golden and cooked through at 165 degrees Fahrenheit.
Remove the chicken from the skillet and set aside.
Add the chopped bell peppers, snap peas, and broccoli to the skillet and sauted for 5 minutes until tender-crisp.
Divide the cooked grains into four bowls and top with the cooked chicken and vegetables.
Notes
Use chicken thighs for a juicier result if preferred. Substitute olive oil with avocado oil for higher smoke point cooking. You can add extra flavor by using fresh minced garlic instead of garlic powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg