Browse Recipe Categories or

Chicken and Veggie Rice Bowl

Chicken and Veggie Rice Bowl
×

Chicken and Veggie Rice Bowl

This no fuss meal is great for the whole family to enjoy. Babies especially will love using their hands to dig into a dish that is full of texture and color.

This recipe 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

Tip: Click on step to mark as complete.

  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

Chicken and Veggie Rice Bowl
CaloriesCalories
390 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 390
Total Fat 11.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.4 g
Cholesterol 246 mg
Sodium 364 mg
Total Carbohydrate 38 g
Dietary Fiber 6 g
Sugars 9 g
Protein 33 g
 

This no fuss meal is great for the whole family to enjoy. Babies especially will love using their hands to dig into a dish that is full of texture and color.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Chicken and Veggie Rice Bowl
CaloriesCalories
390 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
6g Per Serving
×
Calories 390
Total Fat 11.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.4 g
Cholesterol 246 mg
Sodium 364 mg
Total Carbohydrate 38 g
Dietary Fiber 6 g
Sugars 9 g
Protein 33 g

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

Tip: Click on step to mark as complete.

  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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.