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Colorful Chicken Veggie Plate with Carrot Rice & Salad

Colorful Chicken Veggie Plate with Carrot Rice & Salad

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Indulge in the vibrant and nutritious Colorful Chicken Veggie Plate with Carrot Rice & Salad. This delightful dish combines tender, seasoned chicken bites with roasted zucchini, sautéed greens, fluffy carrot rice, and a crisp cucumber-tomato salad. The harmonious blend of flavors and textures makes it an ideal choice for a family dinner or a healthy lunch. Not only is it visually appealing, but it’s also packed with essential nutrients to keep you energized throughout the day. Pair it with a refreshing glass of fresh juice for the perfect finishing touch!

Ingredients

Scale
  • 1 chicken breast, cubed
  • 1 tbsp olive oil
  • tsp smoked paprika
  • tsp garlic powder
  • Salt & pepper to taste
  • cup rice (white or brown)
  • 1 small carrot, diced
  • 1 tbsp onion, finely chopped
  • Salt to taste
  • 1 tsp olive oil or butter
  • 1 small zucchini, sliced
  • 1 tsp olive oil
  • Pinch of oregano, salt, pepper
  • 1 cup spinach or kale, chopped
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • Salt to taste
  • cup cherry tomatoes, halved
  • cucumber, sliced
  • 1 handful lettuce or arugula
  • 1 tsp olive oil
  • tsp vinegar or lemon juice
  • Salt & pepper

Instructions

  1. Cook the rice: Sauté onion in olive oil until translucent, then add diced carrots and briefly cook. Stir in rinsed rice with water and salt; simmer until fluffy.
  2. Cook the chicken: Toss cubed chicken with olive oil and spices; sauté in a skillet until golden and cooked through (6-8 minutes).
  3. Roast the zucchini: Toss slices with olive oil, oregano, salt, and pepper; roast at 400°F (200°C) for 15-18 minutes.
  4. Sauté greens: In a hot pan with olive oil, cook minced garlic for 30 seconds; add chopped greens and sauté until wilted (2-3 minutes).
  5. Prepare the salad: Combine cherry tomatoes, cucumber, and lettuce; drizzle with olive oil and vinegar/lemon juice.

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