American
Grilled chicken and brown rice bowl
The classic gym plate: lean chicken, brown rice, vegetables.
- 37minutes
- 2servings
- 642kcal each
- 55gprotein
Ingredients
For 2 servings.
- Chicken breast 400 g
- Brown rice 150 g
- Broccoli 200 g
- Bell pepper 1
- Olive oil 1 tbsp
- Lemons 1
- Black pepper 1 tsp
What you will need
Pot with lid (rice), Grill pan or heavy frying pan, Tongs, Steamer basket or sieve, Knife and board
Method
-
1
Start the brown rice 25 min
Rinse the rice, then boil it with 2½ cups water per cup of rice and a pinch of salt. Cover and cook on low.
Ready when: Grains are tender with a slight bite and the water is gone.
-
2
Flatten the chicken 6 min
Cut each breast in half through the middle so it is an even thickness. Season both sides with salt, pepper and a little oil.
Ready when: Even pieces about 1.5 cm thick — they cook through without drying.
-
3
Grill the chicken 14 min
Heat the pan until a drop of water dances. Cook the chicken without moving it, then turn once.
Ready when: Dark grill lines and no pink in the middle when you cut one.
-
4
Rest, then slice 5 min
Move the chicken to a plate and leave it. Resting keeps the juice inside.
Ready when: Juices settle; the board stays fairly dry when you slice.
-
5
Steam the vegetables 6 min
Steam the broccoli and sliced pepper over a little boiling water.
Ready when: Bright green and just tender when pierced.
-
6
Build the bowls 4 min
Rice on one side, vegetables on the other, sliced chicken on top, then squeeze over the lemon.
Ready when: About 55g protein a bowl.
Cook Grilled chicken and brown rice bowl from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
