Description
A delicious and vibrant dish featuring spicy chicken and a medley of fresh vegetables served over rice.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken and cook until browned and cooked through.
- Stir in bell pepper, zucchini, and broccoli; sauté until vegetables are tender.
- Add soy sauce, sriracha, garlic powder, onion powder, salt, and pepper; mix well.
- Serve the spicy chicken and veggies over cooked rice.
Notes
- Adjust the level of spiciness by adding more or less sriracha.
- Feel free to substitute any vegetables you prefer.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Spicy Chicken, Veggie Rice Bowls, Healthy Dinner, Asian Cuisine