While I am not even close to my goal weight/muscle tone, I am feeling better by the day. This is becoming more and more apparent by the fact that my “need” for pasta and junk food is turning into a constant craving for colorful vegetables. This chicken and vegetable rice bowl recipe is yet another example of the effect being mindful has had on my diet. (You know I’m serious when I’ve bought asparagus more times this past year than I have in my entire life up to this point).
To make it even easier, I use Ben’s Original™ Bistro Express Long Grain & Wild Rice Mushroom Flavour; it makes this dish even more amazing by adding even more mushroom flavor.
Everyone knows that I love fajitas, but I don’t always love the tortillas. I make a compromise by using whole wheat tortillas, but excluding them completely is even better! I also want to avoid the temptation of dipping veggies and proteins into the sour cream that usually comes as a side to such dishes. (However, if you want to serve this chicken and vegetable rice bowl with low-fat sour cream and salsa, go ahead!)
Chicken and Vegetable Rice Bowl
Ingredients
Roasted Veggies
1 tbsp + 1 tsp Olive oil
1 small sweet yellow onion cut into chunks
8 oz cremini mushrooms quartered
1 orange bell pepper cut into chunks
1 zucchini cut into bite-sized pieces
7 stalks of asparagus wooden ends removed, cut into thirds
1 cup of grape tomatoes
Sea salt and freshly cracked pepper to taste
Chicken
1 tbsp olive oil
2 boneless skinless chicken breasts cut into bite-sized pieces
Sea salt and freshly cracked pepper to taste
Garlic powder to taste
Sprinkle of crushed red pepper flakes
Instructions
Prepare rice of your choosing.
Preheat the oven to 400 degrees and line a baking sheet with tin foil that has been sprayed with cooking spray. Place the chopped onion, mushroom, and pepper on the baking sheet.
Cut the chicken into bite-sized chunks. Season with salt, pepper, garlic powder, and a pinch of crushed red pepper flakes. Place the chicken pieces on top of the veggies. Drizzle with 1 tablespoon of olive oil and place in the oven for 20 minutes.
Remove from the oven and add the zucchini, asparagus, and grape tomatoes. Drizzle a bit more olive oil, salt and pepper to taste, then toss to coat evenly.
Place into the oven and roast for another 15-20 minutes. Set aside.
Spoon some rice into a bowl then top with the chicken and roasted veggies. Top with chopped parsley, parmesan cheese, sesame seeds, or your other favorite topping. Serve immediately. Enjoy!
Related:
Gordon Ramsay’s One Pot Spicy Sausage and Rice
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