- Course: Main course
- Cuisine: Pan fry
- Season: Four seasons
This is a healthy version of the rice recipe, which will give you a good dose of protein and carbohydrates to get you through the afternoon. You can easily make this recipe the night before and then store it in your fridge to grab quickly on your way out the door.
Ingredients
- ½ cup Brown rice
- 3 oz. Chicken breast (85 grams)
- ¾ cup Chicken broth (Low-Sodium)
- ⅛ Onion
- ⅛ Mushroom
- ⅛ cup Green bell pepper
- 2 Egg whites (Large eggs)
Seasoning
- For: 4 servings
- Preparation: 3 min
- Cooking: 12 min
- Ready in: 15 min
Instructions
- Dice chicken breast and stir fry in one teaspoon of olive oil until tender and set it aside.
- Heat the remaining oil in the pan and pour in egg whites, stirring until cooked.
- Remove it from the pan and set it aside with the chicken.
- Pour the chicken broth and soy sauce into a pot and bring to a boil. You should turn down the heat, add in vegetables along with rice, cover, and simmer for 5 – 10 minutes or as indicated by the package directions.
- When it is finished, stir back in the chicken and egg whites and gently pan fry for one to 2 minutes until slightly crispy.
- Serve it.
- Per recipe
- Energy: 91 kcal / 380 kJ
- Fat: 3 g
- Protein: 10 g
- Carbs: 7 g
