Print Recipe
Chicken and Veggie Rice Bowl
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Prep Time :
0 sec
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Cook Time :
0 sec
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Total Time :
0 sec
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Servings :
4
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Serving Size :
2 cups
Ingredients
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1 cup brown rice -
1 tablespoon olive oil -
2 cups sweet potato (peeled, diced) -
2 cups frozen peas and carrots -
2 cups cooked chicken, diced or shredded -
4 large eggs (whisked)
Directions
Tip: Click on step to mark as complete.
-
Prepare rice according to package instructions. Set aside. -
In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl. -
In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes. -
Add rice mixture back to skillet and gently fold to combine. -
Refrigerate leftovers up to 3 days.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 390 | |
|---|---|---|
| Total Fat | 11.5 g | |
| Saturated Fat | 2.8 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.2 g | |
| Monounsaturated Fat | 5.4 g | |
| Cholesterol | 246 mg | |
| Sodium | 364 mg | |
| Total Carbohydrate | 38 g | |
| Dietary Fiber | 6 g | |
| Sugars | 9 g | |
| Protein | 33 g | |
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
2 cups
Ingredients
-
1 cup brown rice -
1 tablespoon olive oil -
2 cups sweet potato (peeled, diced) -
2 cups frozen peas and carrots -
2 cups cooked chicken, diced or shredded -
4 large eggs (whisked)
Directions
Tip: Click on step to mark as complete.
-
Prepare rice according to package instructions. Set aside. -
In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl. -
In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes. -
Add rice mixture back to skillet and gently fold to combine. -
Refrigerate leftovers up to 3 days.
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