Chicken Rice Bowl Recipe

Inspired by Spliffs Gastropub

Time40m

Serves2

Grilled chicken breast on top of seasoned rice with vegetables.

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Ingredients

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Main Ingredients

2 pieces Chicken breast

1 cup Rice

2 cups Chicken broth

1 cup Bell pepper

1 cup Carrot

2 tablespoons Aged soy sauce

1 tablespoon olive oil

2 cloves Garlic

1 teaspoon Celtic sea salt

1 teaspoon white, green, and black pepper

2 stalks Green onions

Method

Cooking Instructions

Prepare the Rice

Rinse the rice under cold water until the water runs clear. In a pot, bring the chicken broth to a boil, add the rice, and reduce the heat to low. Cover and cook for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Grill the Chicken

While the rice is cooking, heat olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and minced garlic. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.

Sauté the Vegetables

In the same pan, add the bell pepper and carrot. Sauté for about 5-6 minutes until they are tender. Add soy sauce and stir to combine.

Assemble the Bowl

In a bowl, layer the seasoned rice at the bottom, followed by the sautéed vegetables. Place the sliced grilled chicken on top. Garnish with chopped green onions.