Ingredients
2 boneless, skinless chicken breasts (about 500g)
1 cup jasmine or basmati rice (uncooked)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper to taste
1 cup broccoli florets
1 medium carrot, julienned or thinly sliced
1/2 cup shelled, cooked edamame
2 soft-boiled eggs (optional)
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon fresh ginger, grated
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix garlic powder, smoked paprika, cumin, salt, and pepper.
Rub chicken breasts with 1 tablespoon olive oil, then season with the spice mixture. Bake for 20-25 minutes, or until fully cooked.
Meanwhile, spread broccoli and carrot on the baking sheet (add edamame if desired). Toss with 1 tablespoon olive oil, salt, pepper, and 1/2 teaspoon cumin. Roast for 15-20 minutes.
Cook rice according to package instructions.
Prepare the sauce: whisk together soy sauce, sesame oil, honey, and grated ginger.
Assemble bowls with rice, sliced chicken, roasted vegetables, and soft-boiled eggs (if using). Drizzle with sauce and serve.
Notes
Substitute chicken thighs for richer flavor.
Use brown rice or quinoa for higher fiber.
Replace soy sauce with tamari for gluten-free.
Add avocado for healthy fats if desired.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking, Steaming
- Cuisine: American Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 180mg