Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers (sliced)
- 1 cup cucumbers (sliced)
- 1 cup brown rice or quinoa (uncooked)
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime
Instructions
- Marinate the chicken in olive oil, soy sauce, lime juice, cumin, and paprika for at least 30 minutes.
- Cook the brown rice or quinoa according to package instructions until fluffy.
- In a skillet over medium-high heat, add a drizzle of olive oil and grill the marinated chicken for about 6-7 minutes per side until golden brown and cooked through.
- In the same skillet, sauté sliced bell peppers and cucumbers until tender-crisp.
- Assemble your bowls by layering cooked grains at the bottom, topping with sliced chicken and sautéed veggies.
- Drizzle with extra lime juice or yogurt if desired, and garnish with fresh herbs.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 90mg