Spice to your meal prep routine with one of these healthy veggie-packed chicken fried rice meal prep bowls. get together in under half an hour in only one pan and so are filled with flavor!
Fried rice was my favorite Chinese dish we were young and now being an adult,Fried rice was the best Chinese dish we were young and as an adult now, it’s still among my top 3 picks. Today we’re creating a healthier version of the classic by using brown rice and adding plenty of veggies and chicken for any to get a for the protein-packed lunch which wilh keep you going all week long!
To being, cooked rice you shall need cooked rice.
We use brown rice but white rice or quinoa will also work.We like to use brown rice but white quinoa or rice work. If you are carb or keto diet,If you are on keto or carb diet,contemplate using cauliflower fried rice.
For the veggies, frozen carrots, and peas work perfectly because of dish.and peas work with dish perfectly.The next step is to simple stir-fry the chicken and veggies until cooked through and tender add the cooked rice and soy sauce. Serve warm or divide into meal prep containers and drizzle with sriracha spicy kick, Enjoy for up to 4 days in the|within the fridge or freeze 2 months!
Keyword: healthy, meal prep
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 tbsp olive oil or sesame or oil of choice
- 1 lb chicken breast cut into bite-sized cubes
- 1/2 cup onion diced
- 1 red or green bell pepper diced
- 1 cup frozen peas and carrot blend
- 1 clove garlic minced
- 3 tbsp low sodium soy sauce
- salt and pepper to taste
- 4 cups cooked brown rice
Instructions
- Heat 2 tablespoons oil in a large skillet or pan over medium-high heat. Add in chicken and season generously with salt and pepper; cook until chicken is just cooked.
- Add onion, bell pepper, carrots, peas, and garlic and saute for 1 minute. Add rice and soy sauce and stir-fry for 2-3 minutes or until cooked through.
- Cool for 5 minutes then divide into 4 meal prep containers and drizzle with sriracha if desired. Allow rice to cool before refrigerating or freezing. To reheat, microwave on medium-high for 2 minutes or until steaming.
