Blog Meal Plan Brown Rice with Chicken and Vegetables Brown Rice with Chicken and Vegetables

Brown Rice with Chicken and Vegetables

30 min Traditional Lunch Gluten freeHigh proteinLactose free
556
Calories
44.9g
Protein
21.7g
Fat
45.1g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Cherry tomato - 50 g (3 pcs)
  • Butter - 5 g (1 tsp)
  • Balsamic vinegar - 5 ml (1 tsp)
  • Arugula - 20 g (1 cup)
  • Kale - 50 g (1 cup)
  • Bell pepper - 50 g (0.3 whole)
  • Chicken thigh - 150 g (1 whole)
  • Brown rice - 50 g (0.3 cup)

How to make:

  1. Boil rice until cooked. While the rice is boiling - chop the chicken meat, add salt, favorite spices and simmer for 20 minutes
  2. Cut the vegetables to make a salad. Mix rice with butter, add meat on top. Season the salad with balsamic vinegar

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