Serves: 2 | Serving Size: 1/2 of prepared dish
Ingredients:
- ½ cup brown rice
- 10 oz chicken breast – chopped
- 1 cup red cabbage – chopped
- ½ head of broccoli – chopped
- ½ red bell pepper – chopped
- ½ zucchini – chopped
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic – finely chopped
- 1 handful fresh parsley – finely chopped
- 1 red chili pepper – finely chopped
- 2 tbsp soy sauce
- 3/4 cup water
- 2 tbsp Sesame seeds for garnish
Directions:
- Cook the brown rice according to package directions.
- Boil water in a wok and add the vegetables. Cook until vegetables are tender. Drain the water and set vegetables aside.
- Heat 1 tablespoon oil in the wok and add the chicken. Cook until chicken is longer pink (internal temperate 165 degrees or higher). Once cooked, set aside.
- Heat 1 tablespoon of oil in the wok and add garlic, chili pepper and parsley. Cook over high heat for 1 or 2 minutes stirring occasionally.
- Add the cooked vegetables, the cooked rice and the soy sauce. Cook for an additional 5 minutes or so.
- Add some sesame seeds for garnish (optional) and enjoy!
Nutrition Information:
Per serving: Calories: 522, Fat 23g, Carbohydrates 45g, Fiber 5g, Sugars 5g, protein 36g
Nutrition Bonus: Vitamin A 42%, Vitamin C 190%, Calcium 15%, Iron 22%, Potassium 596mg
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