Chicken Veggie Rice Bowls

This is one of my hubby’s favorites and it’s quick, healthy and delicious.


3 boneless skinless chicken breast sliced into thinner fillets
3/4 cup low-sodium soy sauce
1/2 cup monk fruit sweetener
2 Tablespoons fresh ginger, grated
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes,
1 tablespoon sesame oil

1 cup brown rice cooked

Steamed Veggies
2 cups Baby carrots
2 Broccoli Crowns chopped
1 small head of cabbage cut into chunks


Chop veggies and set aside

In a small bowl whisk together soy sauce, monk fruit, ginger, garlic, red pepper flakes and sesame oil.

Grill the chicken fillets until almost done (still pink inside). I use a cast iron grill pan, but you can cook them on the grill for a more charred taste (I do that when I have more time). Slice the chicken and add to skillet heated up with sesame oil and cook until done. Add a handful of chopped green onions and soy mixture and bring to a boil, cook another 2 mins. Then reduce to a simmer for another 7 mins or until sauce has cooked down some.

Build bowl with rice, steamed veggies and chicken. Spoon some of the pan sauce over the chicken & veggies.

Can also use other favorite toppings like toasted sesame seeds, chili garlic sauce, pickled ginger and green onions. Enjoy!

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