Hearty Grilled Chicken & Veggie Rice Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 100g cooked brown rice
• 50g bell peppers (red/yellow), sliced
• 50g broccoli florets
• 30g carrot, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Marinate the chicken breast with olive oil, lemon juice, paprika, garlic powder, salt, and black pepper for 10 minutes.
2. 2
   Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, or until fully cooked through. Let it rest for 2 minutes, then slice.
3. 3
   While the chicken cooks, steam broccoli and carrots until just tender (about 4 minutes).
4. 4
   Sauté bell peppers in a non-stick pan with a splash of olive oil until slightly charred and softened.
5. 5
   Fluff the cooked brown rice and divide it into a bowl.
6. 6
   Layer the sliced chicken, broccoli, carrots, and bell peppers over the rice.
7. 7
   Garnish with chopped fresh parsley and an extra squeeze of lemon, if desired.
8. 8
   Serve warm and enjoy your wholesome bowl!

📊 Nutritional Information

• Vitamin A: 1200 IU
• Vitamin C: 68 mg
• Vitamin B6: 0.7 mg
• Iron: 2 mg
• Calcium: 51 mg
• Magnesium: 49 mg
• Dietary fiber: 6 g
• Potassium: 560 mg

💡 Cooking Tips

• Letting the chicken rest after grilling keeps it juicy and prevents dryness.
• Cut veggies in uniform sizes for even cooking.
• Add a touch of extra lemon juice for a fresher, brighter taste.
• Be mindful not to overcook the veggies to preserve their nutrients and vibrant color.