Zesty Chicken Rice Bowl
Enjoy a flavorful and satisfying lunch with this zesty chicken rice bowl packed with protein, fiber, and essential nutrients. Tender chicken, nutty brown rice, and a medley of spices blend harmoniously with crunchy peanuts and vibrant raspberries for a refreshing twist. Topped with a sprinkle of cilantro and a touch of cayenne pepper, this recipe is both delicious and diabetes-friendly.
ingredients
- 1 lb chicken breast, boneless and skinless
- 1 cup brown rice, cooked
- 1 cup raspberries
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp basil
- 1 tsp dill
- 1 tsp Greek oregano
- ¼ cup peanuts, unsalted and crushed
- 2 tbsp olive oil
- 1 cup garbanzo beans, rinsed and drained
- 1 green pepper, sliced
- ¼ cup cilantro, chopped
- 1 medium apple, diced
steps
- 1.
In a bowl, combine minced garlic, diced onion, cumin, basil, dill, Greek oregano, and olive oil. Mix well.
- 2.
Cut chicken breast into bite-sized pieces and marinate in the prepared mixture for 15 minutes.
- 3.
Heat a non-stick skillet over medium heat and cook the marinated chicken until no longer pink and cooked through.
- 4.
Meanwhile, in a large bowl, combine cooked brown rice, raspberries, crushed peanuts, garbanzo beans, green pepper, and diced apple.
- 5.
Once the chicken is cooked, add it to the rice bowl and toss gently to combine all the ingredients.
- 6.
Serve the zesty chicken rice bowl topped with chopped cilantro.
- 7.
Enjoy this delightful lunch creation that is low in sugar and full of flavors.
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