Cumin Chicken Roasted Veggies Rice Bowl
When I find myself pressed for time, chicken, rice and veggies are my go-to meal. The trick is to not make the same things over and over again because then I find myself refusing to eat it 🙂 This dish is a simple one that comes together in less than 30 minutes. How could you refuse this flavorful meal if you can pull it together so fast and hear nothing but oohs and aahs as your husband cleans up his bowl?!
INGREDIENTS
1 large piece of chicken breast (it was sufficient for two meals) sliced into 1-inch strips
2 Tbsp oil
1 red pepper, chopped into large bite-size pieces
1 green pepper, same as red pepper
1/2 zucchini, cut into 1/2-inch round slices
salt to taste 1 tsp cumin powder
2 cups of rice, already cooked
cilantro for garnish
guacamole
INSTRUCTIONS
Heat oil in a skillet and add the chicken to it when hot. As the chicken sears, sprinkle the cumin powder all over the chicken pieces, add the salt, and saute the chicken till it is no longer pink. Once ready, remove from heat and set it aside to rest.
In a clean skillet, add a little bit of oil, toss the red and green peppers and the zucchini, sprinkle some salt sparingly so that you don’t detract from the natural flavors of the peppers. Cook until you see the skins of the red peppers start to peel off. They are done. Remove from heat.
Build your rice bowl. Add the rice as your base. Place the chicken on one side, add a healthy mound of roasted veggies, put a dollop or two of guacamole, and garnish with cilantro.
For added flavor, squeeze the juice of half a lime onto the chicken while it is resting, and some more if you want it zestier in your bowl. Enjoy!
