Savory fried rice, veggies, and chicken great easy dinner.
Prep Time: 6 Minutes
Cook Time: 22 Minutes
Total Time: 28 Minutes
Servings: 4
Ingredients:
» 1 ½ Cup Brown Basmati Rice
» ½ lbs Cooked Leftover Boneless Chicken Thighs (or Chicken breast)
» 1 Garlic Clove
» 3 Small Green Onions
» 1 Large Bell Pepper
» 1 Medium Yellow Squash (or Zucchini)
» 4 Medium Mushrooms (optional)
» ½ tsp Black Pepper
» ½ tsp Chili Past (optional)
» 2 Tbsp Low Sodium Soy Sauce (or Coconut Aminos)
» 1 Tbsp Extra Virgin Olive Oil
» 1 Tbsp Rice Vinegar
» Medium Avocado (optional)
Directions:
Cook rice according to directions.
Cub chicken and set aside.
Chop up garlic and rest of veggies.
When Rice is halfway done get olive oil heating in a medium frying pan on low medium heat, about 1 minute.
Add garlic and cook for 30 seconds and add in bell pepper and squash cook for 4 minutes. Add in chicken, mushrooms, green onions, and black pepper combine.
Cook for 2 minutes, turn heat up to medium heat, add in rice, soy sauce, vinegar, chili past and mix all together. Cook for 2-3 minutes.
Serve and top with avocado.
Cooking Tips:
If you do not have leftover chicken feel free to use another kind of meat you have or drain and rinse whatever kind of can of beans you like.
Macros per Serving:
Protein: 20.7 g
Carbs: 22.4 g
Fat: 11.8 g
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