One-Pan Chicken & Veggie Rice Bowl

Ingredients

• 100 g Sweet potato
• 1 Whole egg
• 1 tbsp Olive Oil
• 0.25 Whole avocado
• 100 g Broccoli floret
• 200 g Chicken breast
• 0.5 tsp Salt
• 0.5 Whole tomato
• 0.25 tsp black pepper
• 0.5 tsp Dried oregano or mixed herb
• 0.5 Whole bell pepper
• 2 Clove garlic clove
• 0.25 Whole onion
• 75 g Rice (uncooked)

Method

1. 0

   Cook the rice according to package instructions, then set aside.

2. 1

   While the rice cooks, dice the chicken breast into bite-sized pieces. Chop the sweet potato into small cubes, and slice the broccoli, tomato, onion, bell pepper, and mince the garlic.

3. 2

   Heat half the olive oil in a large pan over medium heat. Add the onion and garlic, sauté 2–3 minutes until fragrant.

4. 3

   Add the chicken pieces, season with salt, pepper, and herbs. Cook 5–7 minutes until browned and mostly cooked through.

5. 4

   Add the sweet potato cubes and a splash of water, cover, and cook 5 minutes until they start to soften. Then add broccoli and bell pepper, cooking another 4–5 minutes until tender-crisp.

6. 5

   Stir in the cooked rice and chopped tomato. Make a small well in the pan and crack in the egg, scrambling it gently into the rice until just set.

7. 6

   Remove from heat. Slice the avocado and serve it on top of the bowl. Taste and adjust seasoning with extra salt and pepper if needed.

8. 7

   Let the bowl cool slightly before eating, and aim to have this meal 3–4 hours before bed to support comfortable digestion and sleep.

Nutrition Facts