Low Fat Flavorful Chicken Bowl
Light, nourishing, and incredibly satisfying, this **Low Fat Flavorful Chicken Bowl** is a wholesome one-bowl meal that doesn’t skimp on taste! Featuring tender, marinated chicken breast stir-fried with a vibrant medley of vegetables like red bell peppers, zucchini, broccoli, and carrots, this recipe is a nutrition-packed delight. Served over hearty brown rice and elevated with the tangy brightness of fresh lime juice and the herbaceous pop of cilantro, it’s perfect for those looking to enjoy a low-fat, high-protein meal. With just 20 minutes of prep and simple ingredients like low-sodium soy sauce, garlic, and ginger, this dish is ideal for busy weeknights while supporting healthy eating goals. Whether you’re meal prepping or serving your family, this chicken bowl strikes the perfect balance between flavor, convenience, and health!
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Recipe Information
Ingredients
- 400 grams boneless skinless chicken breast
- 1 cup brown rice
- 1 large red bell pepper
- 1 medium zucchini
- 200 grams broccoli florets
- 1 large carrot
- 3 tablespoons low sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium lime
- 0.25 cup fresh cilantro
Instructions
Start by preparing the chicken breast. Trim any excess fat and cut it into bite-sized pieces.
In a mixing bowl, combine the chicken pieces with 2 tablespoons of low sodium soy sauce, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder. Toss to coat the chicken thoroughly, then set aside to marinate for 10 minutes.
While the chicken marinates, rinse the brown rice under cold water and cook it according to package instructions using a rice cooker or a saucepan.
Wash and core the red bell pepper, then cut it into thin strips. Slice the zucchini into half-moons, and peel and julienne the carrot.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the marinated chicken pieces and cook for 5-7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add all the vegetables: red bell pepper, zucchini, broccoli florets, and carrot. Stir fry for 5-6 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Add the remaining 1 tablespoon of low sodium soy sauce, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together, allowing the flavors to combine for 2 more minutes.
To assemble the bowls, divide the cooked brown rice evenly among four serving bowls. Top each with the chicken and vegetable stir-fry.
Finish by squeezing fresh lime juice over each bowl and garnish with a sprinkle of chopped fresh cilantro.
Serve immediately and enjoy your low-fat flavorful chicken bowl.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 5158 mg | 224% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 26.0 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2215 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
