Pan-Fried Chicken and Veggie Rice Bowl


Ultra Basic





A recipe allowed in a / diet.

If you’ve made too much rice and don’t know what to do with it, you should try this! Add some fresh mozzarella and some olives to the pan-fried chicken and veggies. The meal is ready in less than 30 minutes!

Nutritional Chart

Calories: 678 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 41 g
  • 61 g
  • 30 g

Ingredients Needed for Pan-Fried Chicken and Veggie Rice Bowl

5 ounces of chicken breast, cubed
vegetable oil for frying
dried thyme
dried oregano
5 ounces of cooked rice
5 sun-dried tomatoes es, in vegetable oil
5 olives
3 cherry tomatoes, halved
1 valerian leaves
4 mozzarellas ovoline

How to Make Pan-Fried Chicken and Veggie Rice Bowl

  1. Heat the vegetable oil in a skillet and fry the chicken cubes until they turn opaque-white and then golden on the edges.
  2. Add dried thyme and oregano. Stir and fry until the chicken pieces are cooked through.
  3. Add the cooked rice in a bowl.
  4. Top it with sun-dried tomatoes, olives, cherry tomatoes, valerian, and mozzarella.
  5. Then add the pan-fried chicken pieces.

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