Pan-Fried Chicken and Veggie Rice Bowl

  • Difficulty: Ultra Basic
  • 30 minutes
  • One serving

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!

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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