Description
Perfect for a cozy weeknight dinner, these bowls feature marinated chicken and colorful veggies over rice or quinoa.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup brown rice or quinoa
- Sesame seeds and green onions for garnish
Instructions
- Mix together the soy sauce, honey, garlic, ginger, and sesame oil in a bowl.
- Add the diced chicken to the bowl, ensuring every piece is coated in the marinade. Let it marinate for at least 30 minutes.
- Cook the brown rice or quinoa according to the package instructions.
- Heat a little oil in a large skillet over medium heat, then add the marinated chicken. Cook until browned and cooked through, around 6–8 minutes.
- Add the broccoli florets and sliced bell peppers to the skillet, stir-frying until the veggies are bright and tender, about 3–4 more minutes.
- Serve the chicken and vegetables over rice or quinoa, garnished with sesame seeds and green onions.
Notes
Marinate the chicken the night before for deeper flavors. Leftovers last up to 3 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 7g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg