Description
A balanced summer meal with pan-seared chicken, fresh veggies, and a velvety garlic sauce over fluffy rice. Seasonal produce adds brightness, while the creamy sauce ties the dish together.
Ingredients
1.5 lbs sliced chicken breast (1-inch strips)
3 cups cooked long-grain or basmati rice
2 medium zucchini (half-moon slices)
1 cup cherry tomatoes (halved)
1 cup fresh corn (off the cob or frozen/thawed)
2 cups baby spinach
1.5 cups creamy garlic sauce (heavy cream, garlic, broth base)
1/2 cup melted parmesan (freshly grated)
1/4 cup fresh basil (chiffonade cut)
Instructions
Preheat oven to 350°F (180°C) for baking optional toasted rice
Heat oil in a large pan, sear chicken strips until golden (4-5 min per side)
Add zucchini and corn to pan, sauté 3-4 minutes
Add cherry tomatoes and spinach, cook until wilted
Stir in garlic sauce, bring to simmer, then add parmesan
Combine rice in bowls, top with chicken-veg mixture and sauce
Garnish with basil before serving
Notes
Use frozen corn if fresh not available
Reserve 1 tbsp broth to adjust sauce consistency
Chiffonade basil: stack leaves, roll tightly, and slice
Leftovers refrigerate up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stir-Fry/Simmer
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 140mg