Description
The Chicken Potato Rice Bowl is a balanced meal that combines lean protein, complex carbohydrates, and essential micronutrients into a comforting dish. It's perfect for fueling your body after a workout or providing a wholesome dinner for your family.
Ingredients
Scale
1.5 lbs Organic Chicken Breast
2 large Red or Yukon Gold Potatoes
2 cups cooked Basmati or Brown Rice
2 tablespoons Avocado Oil
3 cloves Fresh Garlic
1 teaspoon Smoked Paprika
Sea Salt & Black Pepper to taste
1/4 cup Fresh Parsley
Instructions
- Rinse your rice under cold water until the water runs clear. Cook the rice using a 1:2 ratio of rice to filtered water
- Cut the organic chicken breast into bite-sized cubes and marinate with one tablespoon of avocado oil, minced garlic, smoked paprika, sea salt, and black pepper for at least 15 minutes
- Dice the potatoes into small cubes, toss with remaining avocado oil and sea salt, then roast at 400°F until golden brow
- Sear the marinated chicken in a skillet over medium-high heat until golden brown and cooked through
- Assemble the bowl with a scoop of rice, roasted potatoes, and seared chicke
- Garnish with fresh parsley and a squeeze of lemon juice before serving
Notes
Store components separately in airtight glass containers for freshness.
Reheat using an air fryer or skillet for best texture.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg