Italian · Dinner
Chicken and Rice Bowl with Peppers
Pan-seared chicken breast served over lemon-herb basmati rice with roasted bell peppers and onions, finished with garlic, oregano, olive oil, and shaved parmesan. Built for balance and speed on simple Italian pantry flavours rather than heavy sauce.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
592Calories
56.3gProtein
16.8gFat
58.4gCarbs
7.6gSugar
5.1gFiber
410mgSodium
162mgChol
4.1gSat Fat
1180mgPotassium
150mgCalcium
3.2mgIron
0.5mcgVitamin B12
95mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Slice chicken breast into strips, slice bell pepper and onion thin, and mince garlic. Season chicken with salt and pepper.
2
Roast
Toss bell pepper and onion with half the olive oil on a sheet. Roast at 425°F for 15–18 minutes, turning once, until edges char. Meanwhile, cook rice per package directions.
3
Sear
Heat remaining olive oil in a skillet over medium-high heat. Sear chicken strips in a single layer for 3–4 minutes per side until golden and juices run clear. Add minced garlic and oregano, cook 30 seconds until fragrant, then remove from heat.
4
Plate
Toss cooked rice with lemon juice, spoon into a bowl, top with chicken and roasted vegetables, finish with parmesan and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup190g basmati rice, uncooked
- 22 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 2 tbsp28g olive oil, divided
- 1 tsp1 tsp lemon juice
- 2/3 oz20g parmesan, shaved
- salt and black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
