Home > Recipes > Chicken and Veggie Medley Rice Bowls

June 2018 | Recipes

(Printable Version)

Makes: 4 servings Ingredients:

2 large chicken breasts, cubed 1 cup bell peppers, chopped
1 cup broccoli, cut into florets
½ cup red onion, chopped 2 cloves of garlic, minced 2 tablespoons olive oil
¼ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika


  1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil (or parchment paper) and set
  2. Combine spices in a small
  3. Place the chicken and veggies in the baking sheet. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with olive
  4. Bake for 15-20 minutes or until the chicken is
  5. Place ½ cup of cooked white rice into 4 individual
  6. Divide chicken and veggies evenly on top of the rice. Cover and store in the refrigerator for 3-4 days or in the freezer for up to 2

Reference: Recipe adapted from

Nutrition Facts per serving:

226 calories
21 grams of protein
50 milligrams of sodium
429 milligrams of potassium 186 milligrams of phosphorus

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