Herbed Chicken And Vegetable Rice Bowl Recipe

About this recipe

Start your day with the delightful Herbed Chicken and Vegetable Rice Bowl, a balanced breakfast ideal for mornings when you want something hearty yet nutritious. Tender chicken breast seasoned with aromatic herbs pairs beautifully with fluffy long-grain rice and a vibrant mix of steamed vegetables. This dish is packed with 35g of protein to support muscle recovery and keep you energized, while 7g of fiber aids digestion and promotes well-being. Preparing this meal is a breeze, with simple steps that guide you through cooking the chicken, rice, and vegetables to perfection. The fresh coriander garnish adds a burst of color and flavor, making this breakfast both visually appealing and deeply satisfying. Whether you're fueling up for a busy day or just craving a wholesome start, this rice bowl is sure to hit the spot.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Frozen Mixed Vegetables
• 100 g Garlic - Single Clove
• - Onion-250 Gms
• - Ginger Powder
• 1 pack (50 g) Popular Essentials Black Cardamom/Elaichi
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice thoroughly and soak it in water for 10 minutes.
2. 2. Chop the onion finely and mince the garlic into small pieces.
3. 3. Heat olive oil in a pan and sauté the onion and garlic for 2 minutes until fragrant.
4. 4. Add the chicken breast to the pan and season with salt, black pepper, and ginger powder.
5. 5. Cook the chicken on medium heat for 5 minutes, flipping occasionally to ensure even cooking.
6. 6. Add the cardamom and stir well to infuse flavors into the chicken.
7. 7. Drain the rice and add it to the pan along with the water.
8. 8. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
9. 9. Let the rice cook for 15 minutes until it absorbs the water and becomes fluffy.
10. 10. In a separate pot, steam the frozen mixed vegetables for 7 minutes until tender.
11. 11. Once the rice is cooked, fluff it with a fork and mix in the steamed vegetables.
12. 12. Slice the cooked chicken into bite-sized pieces and add it to the rice and vegetable mixture.
13. 13. Garnish the bowl with freshly chopped coriander leaves for added flavor and aroma.
14. 14. Serve warm and enjoy your herbed chicken and vegetable rice bowl for a hearty breakfast.