Chicken & Broccoli Stir-Fry Bowls

Tender chicken breast and crisp broccoli florets cooked with savory garlic and ginger, served over quick-cooking brown rice for a wholesome, fuss-free meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.28/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Halal
• Kosher

Tags

• stir-fry
• sauté
• quick
• healthy
• savory

Ingredients

• 9 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 cup quick-cooking brown rice (uncooked)
• 3 cup broccoli florets
• 1 red bell pepper (medium, sliced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 tablespoon olive oil
• 0.5 cup unsalted chicken broth
• 0.25 teaspoon black pepper

Instructions

1. Cook quick-cooking brown rice according to package directions. Set aside.
2. While rice cooks, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add the remaining 1/2 tablespoon of olive oil to the skillet. Add broccoli florets, red bell pepper, garlic, and fresh ginger. Sauté for 5-7 minutes until vegetables are crisp-tender.
4. Return chicken to the skillet. Pour in unsalted chicken broth and season with black pepper. Stir to combine and heat through for 1-2 minutes.
5. Divide the cooked brown rice into bowls and top with the chicken and vegetable stir-fry.

Notes

This meal is great for preparing ahead and reheating for lunch or dinner throughout the week.

Nutrition (per serving)

• Calories: 322
• Protein: 32.2 g
• Carbohydrates: 26 g
• Fat: 10 g
• Fiber: 8.1 g
• Sodium: 93 mg
• Saturated Fat: 1.7 g
• Sugar: 4.9 g
• Cholesterol: 78 mg