Chicken Rice Bowl
by Tanvi Parikh
Macros
- Total calories
- 383
- Protein
- 24 g
- Carbs
- 53 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 1227 mg
- Potassium
- 636 mg
- Vitamin A
- 4101 IU
- Vitamin C
- 158 mg
- Calcium
- 68 mg
- Iron
- 3 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.2 µg
- Magnesium
- 57 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 75 g Chicken Breast
- ½ tsp Lime Juice
- 3 Garlic (Minced)
- ¾ tsp Cumin Seed
- ¼ tsp Fennel Seed
- ¼ tsp Coriander Seed
- ¼ tsp Sesame Seeds
- ¾ tsp Cashews (Crushed)
- ¼ cup Cilantro (Finely chopped)
- 1 tbsp Scallion (Finely chopped)
- 1 tsp Extra Virgin Olive Oil
- 1 Red Bell Pepper
- ¼ cup Basmati Rice (50g dry weight )
- ½ tsp Sea Salt
Steps
Cook the rice according to the instructions
Grind all the spices (cumin, fennel, sesame, coriander seeds, and cashew) in a grinder or mortar. Place the lime juice, minced garlic, spice mix, olive oil, salt, and pepper in a bowl and mix to combine.
Place the chicken, in a large salad bowl. Rub the marinade over the chicken and let sit for 15-20 minutes.
Drain from the marinade and stir-fry the chicken tenders in a hot skillet until golden and cooked through.
Add the marinade at the end of cooking and cook for 2-5 minutes more; make sure you don’t burn the spices of the marinade, you just want them slightly caramelized.
While the chicken is cooking, place the cooked rice, cilantro, parsley, and scallion in a bowl and toss to combine.
Serve the chicken with the herbed rice, sprinkle with extra sesame seeds and drizzle with extra oil to serve. Enjoy!
Tips
- Add extra veggies : Try adding a variety of colorful vegetables for both flavor and nutrition. Some options include cherry tomatoes, bell peppers, spinach, kale, or roasted sweet potatoes.