Description
A perfectly balanced meal in one bowl, this is a delicious, healthy, and easy dinner!
Ingredients
Units
Scale
- 10 ounces cauliflower florets
- 12 ounces halved Brussels sprouts
- 2 carrots, cut thinly at the diagonal
- 2 tablespoons avocado oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
For the chicken
- 1.75 pounds boneless, skinless chicken breasts, cut into small chunks
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
For the sauce
- 1/2 cup mayonnaise
- 1/4 cup dijon mustard
- 1/4 cup honey
Instructions
- Preheat the oven to 400 degrees.
- Place the cauliflower, Brussels sprouts, and carrots on a rimmed baking sheet. Drizzle them
with 2 tablespoons avocado oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Toss to coat. Bake in the preheated oven for 30 minutes, until they are browned and tender. - Meanwhile, cook the rice: place 1 1/2 cups white rice and 3 cups chicken stock or water in a pan. Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes. Turn off the heat.
- While the vegetables are cooking, place the chicken breast chunks in a medium bowl. In a small bowl, whisk together 1 teaspoon thyme, 1 teaspoon sweet paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Sprinkle the seasoning on the chicken pieces and stir until they are evenly coated.
- Heat 1 tablespoon avocado oil in a large skillet over medium high heat. Add the chicken and cook, undisturbed for 3-4 minutes. Turn the pieces over and cook until cooked through, about another 3-4 minutes.
- Meanwhile, whisk together 1/4 mayonnaise, 2 tablespoons dijon mustard, and 2 tablespoons honey in a small bowl. Set aside.
- To assemble the bowls, put 1/4 of the rice in each bowl, then fill with 1/4 of the vegetables and 1/4 of the chicken. Top with 1/4 of the sauce. Enjoy!
Notes
Note: for meal prep or make ahead, wait until you reheat and then add the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner recipe
- Method: stove and oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 587
- Sugar: 23.6 grams
- Fat: 22.6 grams
- Saturated Fat: 3.3 grams
- Trans Fat: 0 grams
- Carbohydrates: 37.4 grams
- Fiber: 6.8 grams
- Protein: 56.1 grams