Chicken and Veggie Rice Bowl

Calories

390 Per Serving

Protein

33g Per Serving

Fiber

6g Per Serving

Calories		390
Total Fat		11.5 g
	Saturated Fat	2.8 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.2 g
	Monounsaturated Fat	5.4 g
Cholesterol		246 mg
Sodium		364 mg
Total Carbohydrate		38 g
	Dietary Fiber	6 g
	Sugars	9 g
Protein		33 g

Ingredients

Servings 4 Serving Size 2 cups

1 cup brown rice
1 tablespoon olive oil
2 cups sweet potato (peeled, diced)
2 cups frozen peas and carrots
2 cups cooked chicken, diced or shredded
4 large eggs (whisked)

Directions

Tip: Click on step to mark as complete.

Prepare rice according to package instructions. Set aside.
In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl.
In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.
Add rice mixture back to skillet and gently fold to combine.
Refrigerate leftovers up to 3 days.

Chicken and Veggie Rice Bowl

Calories

390 Per Serving

Protein

33g Per Serving

Fiber

6g Per Serving

Calories		390
Total Fat		11.5 g
	Saturated Fat	2.8 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.2 g
	Monounsaturated Fat	5.4 g
Cholesterol		246 mg
Sodium		364 mg
Total Carbohydrate		38 g
	Dietary Fiber	6 g
	Sugars	9 g
Protein		33 g

Ingredients

Servings 4 Serving Size 2 cups

1 cup brown rice
1 tablespoon olive oil
2 cups sweet potato (peeled, diced)
2 cups frozen peas and carrots
2 cups cooked chicken, diced or shredded
4 large eggs (whisked)

Directions

Tip: Click on step to mark as complete.

Prepare rice according to package instructions. Set aside.
In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl.
In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.
Add rice mixture back to skillet and gently fold to combine.
Refrigerate leftovers up to 3 days.

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