Cook and Scale
Quick High-Protein Chicken Thigh Rice Bowl
1 serving · 20 min total
Juicy pan-seared chicken thigh with crisp broccoli over fluffy white rice. Ready in 20 minutes with around 40g of protein.
Ingredients
- 200 g chicken thigh, boneless skinless, cut into bite-size pieces
- 60 g white rice, rinsed
- 150 g broccoli, cut into small florets
- 1 tbsp olive oil
- 1 garlic, minced
- 1 tbsp soy sauce
- ½ tsp paprika
- salt to taste
Contains: Gluten, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the rice — Cook the rinsed white rice in boiling salted water until tender, about 12 minutes, then drain.
- 2.
Cook the chicken thighs — Meanwhile, heat the olive oil in a pan over high heat and cook the chicken thigh pieces with paprika and salt until golden and cooked through, about 6 minutes.
- 3.
Stir-fry the broccoli — Add the garlic and broccoli florets to the chicken, pour in the soy sauce, and stir-fry until the broccoli is bright green and crisp-tender, about 3 minutes.
- 4.
Assemble the bowl — Serve the chicken and broccoli over the rice and season with extra salt to taste.