Cheese Chicken Breast Tofu Vegetable Rice Bowl

Name: Cheese Chicken Breast Tofu Vegetable Rice Bowl
Total time: 30 min
Yield: 335 g
Ingredients: Bite-Sized Black Pepper Chicken Breast 100 g; Banmo Village Tofu 100 serving; Inpocket Cheese Original 20 g; Steamed Cabbage 50 g; Blanched Enoki Mushrooms 50 g; Low-Sugar Oyster Sauce 15 g

Cook 30 min Difficulty EASY 297 kcal

#high-protein #low-carb #low-calorie #diet

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Ingredients

Main ingredients

Bite-Sized Black Pepper Chicken Breast 100 g
Banmo Village Tofu 1 serving
Inpocket Cheese Original 20 g
Steamed Cabbage 50 g
Blanched Enoki Mushrooms 50 g

Seasonings/Sauce

Low-Sugar Oyster Sauce 15 g

Nutrition summary

Carbohydrates 14.37 g 18%

Protein 35.19 g 45%

Fat 13.06 g 37%

Serving size 335g

Cooking steps

1

Cut chicken breast, tofu, and vegetables (onion, bell pepper, carrot, etc.) into bite-sized pieces.
2

Heat olive oil in a pan and stir-fry the chicken breast.
3

Once the chicken is cooked, add the vegetables and tofu. Stir-fry together.
4

Season with salt and pepper.
5

Place the stir-fried ingredients on top of the rice, add cheese, cover with a lid, and wait until the cheese melts.

Cheese Chicken Breast Tofu Vegetable Rice Bowl

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