Ingredients
Scale
- 1 chicken breast, cubed
- 1 tbsp olive oil
- tsp smoked paprika
- tsp garlic powder
- Salt & pepper to taste
- cup rice (white or brown)
- 1 small carrot, diced
- 1 tbsp onion, finely chopped
- Salt to taste
- 1 tsp olive oil or butter
- 1 small zucchini, sliced
- 1 tsp olive oil
- Pinch of oregano
- Salt & pepper
- 1 cup spinach or kale, chopped
- 1 tsp olive oil
- 1 garlic clove, minced
- Salt to taste
- cup cherry tomatoes, halved
- cucumber, sliced
- 1 handful lettuce or arugula
- 1 tsp olive oil
- tsp vinegar or lemon juice
- Salt & pepper
Instructions
- Cook rice: Sauté onion in olive oil until translucent. Add diced carrot and rinsed rice; stir in water and salt. Simmer until rice is fluffy and carrots are tender.
- Cook chicken: Toss cubed chicken with olive oil and spices. Sauté in a pan over medium-high heat for 6-8 minutes until golden brown and cooked through.
- Roast zucchini: Toss zucchini slices with olive oil and seasonings. Roast at 400°F for 15-18 minutes, flipping halfway through.
- Sauté greens: In a hot pan with olive oil, cook minced garlic briefly before adding chopped greens and salt; sauté until wilted.
- Mix salad: Combine cherry tomatoes, cucumber, and lettuce in a bowl; dress with olive oil and vinegar or lemon juice.
- Serve: Arrange all components on a plate beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg