Chicken and Rice Bowl Recipe
A wholesome, quick, and colorful rice bowl featuring seasoned chicken, fluffy grains, and vegetables, perfect for a satisfying vegan meal.
Ingredients
- 1 cup uncooked rice
- 2 cups water or vegetable broth
- 1 cup plant-based chicken substitute
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1/2 cup carrots thinly sliced
- 1/2 cup snap peas
- 1 tbsp olive oil or sesame oil
- 2 tsp soy sauce or tamari
- Salt and pepper to taste
- Optional: sesame seeds or green onions for garnish
Instructions
- Cook rice in water or vegetable broth according to package instructions.
- Heat oil in a skillet over medium heat.
- Sauté plant-based chicken substitute until browned and heated through.
- Add broccoli, bell peppers, carrots, and snap peas; cook until tender-crisp, about 5–7 minutes.
- Stir in soy sauce and season with salt and pepper.
- Serve cooked rice in bowls, top with sautéed chicken substitute and vegetables, and garnish as desired.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 60%
- Vitamin C: 55%
- Calcium: 8%
- Iron: 15%
- Vitamin K: 35%
Tips to Enhance Flavor
- Add a drizzle of sesame oil before serving.
- Sprinkle with crushed peanuts for crunch.
- Include edamame for added protein.
- Mix in fresh herbs like cilantro or parsley for freshness.
- Toss vegetables in garlic or ginger for extra zing.