Lean Chicken & Veggie Power Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 60g brown rice (dry weight)
• 70g broccoli florets
• 50g red bell pepper, sliced
• 40g carrot, sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Juice of 1/4 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Cook the brown rice according to package instructions. Fluff and set aside.
2. 2
   While the rice cooks, season the chicken breast with garlic powder, paprika, salt, and pepper.
3. 3
   Heat half a tablespoon of olive oil in a non-stick pan over medium heat. Grill the chicken breast for 5-6 minutes per side, or until fully cooked and juices run clear. Let rest for 2 minutes, then slice.
4. 4
   In another pan, heat the remaining olive oil. Sauté the broccoli, bell pepper, and carrot for 3-4 minutes until tender but crisp.
5. 5
   To assemble, layer the brown rice in a bowl, top with the vegetables and sliced chicken.
6. 6
   Drizzle with lemon juice and garnish with parsley if desired. Enjoy warm!

📊 Nutritional Information

• Dietary fiber: 5g
• Sodium: 340mg
• Potassium: 720mg
• Vitamin C: 52% DV
• Vitamin A: 61% DV
• Iron: 19% DV
• Calcium: 6% DV

💡 Cooking Tips

• Let the chicken rest after grilling for juicier slices.
• Steam the veggies lightly to preserve more vitamins and crunch.
• Pre-cook rice in batches to save meal prep time.
• Always check chicken is thoroughly cooked (no pink in the center).