Lemon-Herb Chicken Rice Bowl
Stir-fried mixed veggies, including Brussels sprout slaw, offer plenty of vitamins as well as iron and fiber. Use leftover rice and deli chicken to make this meal in a bowl even quicker to prepare.
- 60 min.
- In a large saucepan, bring water and rice to boiling; reduce heat. Simmer, covered, for 40 to 50 minutes or until rice is tender and most of the liquid has been absorbed. Let stand for 5 minutes, then fluff with a fork. Stir in almonds.
- Meanwhile, in a small saucepan combine 2 cups broth, thyme, basil, garlic powder and black pepper. Bring mixture to simmering.
- In a large skillet, poach chicken breasts in ½ cup broth until no pink remains. Cool slightly and slice. Set aside.
- In same skillet, heat oil over medium-high heat. Stir-fry in batches Brussels sprouts and onion, followed by zucchini and bell pepper.
- Just before assembly, add chicken to broth mixture.
- Divide rice mixture among four serving bowls. Top with stir-fried vegetables and chicken slices. Pour broth mixture over top. Serve with lemon wedges. If desired, garnish with basil and pepper to taste.
Nutrition facts per serving: 332 calories, 14 g fat, 2 g saturated fat, 0 g trans fat, 54 mg cholesterol, 139 mg sodium, 28 g carbohydrates, 4 g fiber, 4 g sugar, 25 g protein. Daily Values: 10% vitamin A, 108% vitamin C, 6% calcium, 11% iron.