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.



  1. 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.
  2. Meanwhile, in a small saucepan combine 2 cups broth, thyme, basil, garlic powder and black pepper. Bring mixture to simmering.
  3. In a large skillet, poach chicken breasts in ½ cup broth until no pink remains. Cool slightly and slice. Set aside.
  4. In same skillet, heat oil over medium-high heat. Stir-fry in batches Brussels sprouts and onion, followed by zucchini and bell pepper.
  5. Just before assembly, add chicken to broth mixture.
  6. 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.

© 2016 Marsh Supermarkets, Inc.