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Chicken and Veggie Rice Bowl

Chicken and Veggie Rice Bowl
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Chicken and Veggie Rice Bowl

This no fuss meal is great for the whole family to enjoy. Babies especially will love using their hands to dig into a dish that is full of texture and color.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   4   Serving Size   2 cups

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 2 cups sweet potato (peeled, diced)
  • 2 cups frozen peas and carrots
  • 2 cups cooked chicken, diced or shredded
  • 4 large eggs (whisked)

Directions

Tip: Click on step to mark as complete.

  1. Prepare rice according to package instructions. Set aside.
  2. In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl.
  3. In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.
  4. Add rice mixture back to skillet and gently fold to combine.
  5. Refrigerate leftovers up to 3 days.

Nutrition Facts

Chicken and Veggie Rice Bowl
CaloriesCalories
390 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 390
Total Fat 11.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.4 g
Cholesterol 246 mg
Sodium 364 mg
Total Carbohydrate 38 g
Dietary Fiber 6 g
Sugars 9 g
Protein 33 g
 

This no fuss meal is great for the whole family to enjoy. Babies especially will love using their hands to dig into a dish that is full of texture and color.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Chicken and Veggie Rice Bowl
CaloriesCalories
390 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
6g Per Serving
×
Calories 390
Total Fat 11.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.4 g
Cholesterol 246 mg
Sodium 364 mg
Total Carbohydrate 38 g
Dietary Fiber 6 g
Sugars 9 g
Protein 33 g

Ingredients

Servings   4   Serving Size   2 cups

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 2 cups sweet potato (peeled, diced)
  • 2 cups frozen peas and carrots
  • 2 cups cooked chicken, diced or shredded
  • 4 large eggs (whisked)

Directions

Tip: Click on step to mark as complete.

  1. Prepare rice according to package instructions. Set aside.
  2. In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl.
  3. In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.
  4. Add rice mixture back to skillet and gently fold to combine.
  5. Refrigerate leftovers up to 3 days.
 

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