Chicken Breast Rice Bowl

Name: Chicken Breast Rice Bowl
Total time: 10 min
Yield: 607.5 g
Ingredients: Beef Dashida 2.5 g; Low-calorie Teriyaki Sauce 40 g; Raw Egg 55 piece; Raw Chicken Breast 150 g; Raw Cabbage 150 g; Ottogi Sprouted Brown Rice 210 piece

Cook 10 min Difficulty EASY 614 kcal

#chicken breast #rice bowl #diet #low-carb high-protein #easy recipe #fitness meal #protein #meal #muscle meal #low-fat

Image coming soon

Ingredients

Main ingredients

Beef Dashida 2.5 g
Low-calorie Teriyaki Sauce 40 g
Raw Egg 1 piece
Raw Chicken Breast 150 g
Raw Cabbage 150 g
Ottogi Sprouted Brown Rice 1 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 84.09 g 54%

Protein 52.22 g 34%

Fat 8.65 g 12%

Serving size 607.5g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice vegetables like onion and bell pepper.
3

Heat olive oil in a pan and stir-fry the chicken breast.
4

When the chicken is half cooked, add the vegetables and stir-fry together.
5

Season with soy sauce, minced garlic, and pepper.
6

Place the stir-fried ingredients on top of the rice.
7

Garnish with parsley or similar herbs to finish.

Chicken Breast Rice Bowl

AI 영양사 앤디