ππ§π π«πππ’ππ§ππ¬
2 boneless, skinless chicken breasts
2 cups cooked jasmine rice
2 cups broccoli florets
1 ripe avocado, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
1 tsp salt
½ tsp crushed red pepper flakes (plus extra for garnish)
1 tbsp butter (optional, for the rice)
Juice of ½ lemon (optional)
ππ’π«ππππ’π¨π§π¬
Season the chicken with garlic powder, onion powder, paprika, salt, black pepper, and a pinch of red pepper flakes.
Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden and the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes, then slice into strips.
Steam the broccoli until bright green and tender-crisp, about 4–5 minutes. Season lightly with salt and a squeeze of lemon if desired.
Fluff the cooked rice and stir in butter for extra flavor (optional).
Slice the avocado just before serving.
Assemble the bowl by layering rice, broccoli, sliced chicken, and avocado. Finish with an extra sprinkle of crushed red pepper flakes and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~620 per serving
Servings: 2

0 commentaires:
Enregistrer un commentaire