Chicken Rice Bowl Recipe
Staying on top of nutrition doesn’t need to be hard, nor does it need to take a lot of time. Here’s a quick, easy and nutritious Chicken Rice Bowl recipe that we’ve pulled for you from our online training platform Home Fitness Network. If you’re not a member yet, check it out!
This recipe takes just 15 minutes to prepare and contains just 299 calories. #WINNING
200g Lean Chicken Breast, cut into long strips
2 Teaspoons Fajita Spice Mix (2g)
100g Brown Rice, Cooked
40g Baby Spinach
1/2 Red Onion (73g), finely sliced
1 125g cans Sweetcorn, Drained (85g)
1 Red Capsicum (155g), chopped
1/3 Cups Canned Red Kidney Beans, rinsed & drained
1 Fresh Lime (49g), cut into wedges
Olive Oil Spray
- Place chicken in a medium snap-lock bag and add spice mix. Seal bag and shake to coat. Spray a non-stick frying pan with oil and heat over medium heat. Cook chicken for 2 minutes each side or until cooked through. Transfer to a plate and set aside to cool slightly.
- Divide rice, spinach, onion, corn, capsicum and beans between bowls. Cut chicken into pieces and add to bowls. Serve with lime wedges to squeeze over.
- Use pre-cooked microwave brown rice in this recipe to save time.
- Use pre-cooked microwave brown rice with chia or quinoa if preferred.
- To maximise your time, chop ingredients like onion and capsicum while the chicken is cooking.
- If making ahead, cool the chicken then pack into an airtight container and keep chilled.
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