Spiced Chicken And Rice Bowl With Mixed Veggies Recipe

About this recipe

The Spiced Chicken and Rice Bowl is an ideal choice for a quick, nutritious snack. Marinated chicken breast is cooked to perfection with aromatic Indian spices, offering a savory punch that pairs beautifully with fluffy long-grain rice. The dish is completed with stir-fried mixed vegetables that add vibrant color and crunch. Perfect for gym-goers and busy days, this bowl delivers 36 grams of protein to support your fitness goals while keeping you satisfied. It's simple to prepare within 35 minutes, making it a great option for meal prep. Packed with balanced macros, this Indian-inspired dish is a comforting yet energizing choice for any snack or light meal occasion.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)

Instructions

1. 1. Wash and rinse the rice thoroughly under running water until the water runs clear.
2. 2. In a saucepan, bring 300 ml of water to a boil, add the rice, and cook on medium heat until tender, about 15 minutes.
3. 3. Cut the chicken breast into bite-sized pieces and season with garlic powder, ginger powder, and Suhana Dal Makhani Spice Mix.
4. 4. Heat 1 tablespoon of oil in a skillet over medium heat and sauté the seasoned chicken until golden brown and fully cooked, about 8-10 minutes.
5. 5. In another skillet, heat the remaining oil and add the Frozen Mixed Vegetables along with a pinch of salt.
6. 6. Stir-fry the vegetables on medium heat for 5-6 minutes until they are tender but retain some crunch.
7. 7. Once the rice is cooked, fluff it with a fork and transfer it to serving bowls.
8. 8. Top the rice with the sautéed chicken pieces and stir-fried vegetables.
9. 9. Sprinkle additional spice mix over the bowl if desired and serve warm.