Description

Tender chicken breast layered over fluffy white rice and colorful seasonal vegetables with a rich, light garlic sauce. A balanced bowl offering lean protein, carbs, and crisp produce for a refreshing yet hearty meal.

Ingredients

Scale

1.5 lbs Chicken Breast
Sliced into thin strips
2 cups White Rice
Long grain, cooked and fluffy
1.5 cups Creamy Garlic Sauce
Heavy cream or half-and-half base
2 medium Zucchini
Sliced into half-moons
1 cup Cherry Tomatoes
Halved for sweetness
2 cups Fresh Spinach
Packed, stems removed
1 cup Corn
Fresh off the cob or frozen
1/2 cup Grated Parmesan
Aged cheese for depth
1/4 cup Fresh Basil
Chiffonade cut for garnish
2 tbsp Olive Oil
For searing chicken

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Instructions

Cook white rice according to package instructions until light and fluffy
Season chicken strips with salt and pepper
Heat olive oil in a skillet over medium-high heat until shimmering
Add chicken strips in a single layer, cook 4-5 minutes per side until golden
Push chicken to one side of the pan, add zucchini and sauté 2 minutes
Add cherry tomatoes and garlic sauce, simmer 5 minutes until sauce thickens
Stir in spinach, corn, and Parmesan, cook 2-3 minutes until veggies soften
Serve over rice, top with fresh basil and an extra sprinkle of Parmesan

Notes

Use non-stick skillet to avoid splatter and simplify cleanup
Rinse rice under cold water before cooking for fluffier results
Let sauce rest 2-3 minutes after simmering to blend flavors
Substitute frozen corn for fresh during off-season
Add avocado slices for creaminess

Prep Time: 15
Cook Time: 20
Category: Dinner
Method: Pan-searing
Cuisine: American Fusion

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4g
Sodium: 1000mg
Fat: 26g
Saturated Fat: 16g
Carbohydrates: 50g
Fiber: 3g
Protein: 40g
Cholesterol: 90mg