Chicken and Veggie Rice Bowl

This chicken and veggie rice bowl recipe is from American Egg Board – Recipes is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   4   Serving Size   2 cups

• 1 cup brown rice
• 1 tablespoon olive oil
• 2 cups sweet potato (peeled, diced)
• 2 cups frozen peas and carrots
• 2 cups cooked chicken, diced or shredded
• 4 large eggs (whisked)

Directions

1. Prepare rice according to package instructions. Set aside.
2. In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl.
3. In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.
4. Add rice mixture back to skillet and gently fold to combine.
5. Refrigerate leftovers up to 3 days.

Nutrition Facts

• Calories 390 Per Serving
• Protein 33g
• Fiber 6g
• Saturated Fat 2.8g
• Trans Fat 0g
• Polyunsaturated Fat 2.2g
• Monounsaturated Fat 5.4g
• Cholesterol 246 mg
• Sodium 364mg
• Total Carbohydrate 38g
• Sugars 9g

Source:  https://www.heart.org/en/recipes/hcm-chicken-and-veggie-rice-bowl