Chicken and Zucchini Rice Bowl

Name: Chicken and Zucchini Rice Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 tablespoon olive oil; 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon garlic powder; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 1.5 cup zucchini (sliced, peeled); 0.5 cup chicken broth; 1 tablespoon low sodium soy sauce; 2 cup white rice (cooked)

A hearty and simple rice bowl featuring tender chicken and soft zucchini in a light, savory sauce, served over white rice.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 2
Cuisine: Chinese
Difficulty: Easy
Cost: $3.59/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon olive oil
12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon garlic powder
0.25 teaspoon salt
0.125 teaspoon black pepper
1.5 cup zucchini (sliced, peeled)
0.5 cup chicken broth
1 tablespoon low sodium soy sauce
2 cup white rice (cooked)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the chicken breast pieces, garlic powder, salt, and black pepper. Sauté for 5-7 minutes until cooked through and lightly browned.
Add the sliced zucchini to the skillet and sauté for 5-6 minutes, until tender. Pour in the chicken broth and low sodium soy sauce, stirring to combine. Bring to a gentle simmer and cook for 2 minutes to heat the sauce.
Serve the chicken and zucchini mixture immediately over bowls of cooked white rice.

Notes

For faster cooking, ensure chicken pieces are cut uniformly small. Using pre-cooked, microwaveable white rice will significantly reduce meal preparation time.

Nutrition (per serving)

Calories: 480
Protein: 51.5 g
Carbohydrates: 44 g
Fat: 11.5 g
Fiber: 2.5 g
Sodium: 750 mg
Saturated Fat: 2.1 g
Sugar: 2 g
Cholesterol: 128 mg