Grilled Chicken with White Rice and Stir-Fried Vegetables
Lean grilled chicken breast served with fluffy white rice and a colorful mix of stir-fried broccoli and bell peppers, finished with a light soy sauce glaze.
Grilled Chicken with White Rice and Stir-Fried Vegetables is a lunch recipe ready in about 25 minutes. Each serving has approximately 918 kcal, 76g protein, 98g carbs, 23g fat. It fits a high-protein diet.
If chicken is not already cooked, season with salt and pepper, then grill or bake until cooked through.
Prepare the rice according to package directions if not already cooked.
Cut the broccoli into small florets and chop the bell peppers into bite-sized pieces.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the broccoli and bell peppers, stir-frying for 5-7 minutes until tender-crisp.
Drizzle the soy sauce over the vegetables and toss to coat.
Arrange the cooked rice on a plate, top with the chicken breast, and serve the stir-fried vegetables on the side.
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