Chicken rice bowl

Ingredients

• 2 cups Cooked Rice (day‑old or leftover, chilled)
• 1 piece Chicken Breast (skinless, boneless, diced about 1‑inch cubes)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Olive Oil (or any neutral oil)
• ½ medium Cucumber (sliced into half‑moons)
• ½ piece Red Bell Pepper (thinly sliced)
• 1 teaspoon Chili Oil (optional, adds heat)
• 1 teaspoon Sesame Seeds (optional, toasted)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Green Onion (chopped, optional garnish)

Instructions

1. Prepare Vegetables and Chicken

   Slice the cucumber into half‑moons, thinly slice the red bell pepper, and dice the chicken breast into 1‑inch cubes.

   Time: PT5M

2. Marinate Chicken

   Place the diced chicken in a mixing bowl, add soy sauce, a pinch of salt and pepper, and toss to coat. Let it sit while you finish prep.

   Time: PT5M

3. Cook Chicken

   Heat the skillet over medium‑high heat, add olive oil, and when shimmering, add the marinated chicken. Stir‑fry 5‑6 minutes until the pieces are browned and reach an internal temperature of 165°F (74°C).

   Time: PT6M

   Temperature: Medium‑high heat

4. Reheat Rice

   While the chicken finishes, reheat the leftover rice. If using a microwave, place rice in a microwave‑safe bowl, sprinkle a splash of water, cover, and heat 1‑2 minutes. If using the skillet, push the chicken to one side, add the rice, and stir‑fry 2‑3 minutes until hot.

   Time: PT3M

5. Assemble the Bowl

   Divide the hot rice between two serving bowls. Top with the cooked chicken, fresh cucumber, and bell pepper. Drizzle chili oil (if using) and sprinkle sesame seeds. Garnish with chopped green onion.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g