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Colorful Chicken Veggie Plate with Carrot Rice & Salad

Colorful Chicken Veggie Plate with Carrot Rice & Salad

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The Colorful Chicken Veggie Plate with Carrot Rice & Salad is a delightful and nutritious meal that bursts with flavor and color. This dish features tender, seasoned chicken bites paired with fluffy carrot rice, golden roasted zucchini, and sautéed greens, all complemented by a refreshing cucumber-tomato salad. Perfect for lunch or dinner, it’s not only visually stunning but also easy to prepare, making it an excellent choice for family gatherings or meal prep.

Ingredients

Scale
  • 1 chicken breast, cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1 cup rice (white or brown)
  • 1 small carrot, diced
  • 1 tbsp onion, finely chopped
  • 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
  • ½ cup cherry tomatoes, halved
  • ½ cucumber, sliced
  • 1 handful lettuce or arugula
  • 1 tsp olive oil
  • 1 tsp vinegar or lemon juice
  • Salt & pepper

Instructions

  1. Begin by cooking the rice: Sauté chopped onion in olive oil until soft. Add diced carrots and rinsed rice. Pour in water, season with salt, and simmer until fluffy.
  2. While the rice cooks, prepare the chicken: Toss cubed chicken in olive oil and spices. Sauté in a skillet over medium-high heat until golden.
  3. Next, roast the zucchini: Toss slices in olive oil and seasonings; roast at 400°F for about 15-18 minutes.
  4. Sauté the greens: In a pan, cook minced garlic in olive oil before adding chopped greens and sautéing until wilted.
  5. For the salad: Combine cherry tomatoes, cucumber, and lettuce or arugula; dress with olive oil and vinegar/lemon juice.
  6. Serve by arranging each component on a plate for an appealing presentation.

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