Description
A quick and flavorful rice bowl topped with juicy chicken and soft-boiled eggs, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless chicken (breasts or thighs)
- 1 cup long-grain rice
- 2 large eggs
- 2 cloves minced garlic
- 1 tablespoon oil
- Salt and pepper to taste
- Soy sauce (to taste)
- Fresh herbs (parsley, cilantro, or green onions)
- Lemon or lime for garnish
Instructions
- Rinse 1 cup of rice under cold water until the water runs clear. Cook according to package instructions, about 15 minutes.
- In a heavy skillet, heat 1 tablespoon of oil over medium-high heat. Add 1 pound of diced chicken, seasoning with salt and pepper. Sauté until golden brown and cooked through, about 4-5 minutes. Stir in 2 cloves of minced garlic and cook for another minute.
- In a small saucepan, bring water to a boil. Gently lower in 2 eggs and boil for 6-7 minutes. Transfer to an ice bath, then peel and set aside.
- In a bowl, layer the cooked rice, top with chicken, and slice the soft-boiled eggs in half.
- Drizzle with soy sauce, sprinkle with fresh herbs, and add a squeeze of lemon or lime.
- Serve immediately.
Notes
Feel free to add vegetables like bok choy or bell peppers for extra flavor and nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 185mg
Keywords: quick dinner, chicken rice bowl, family-friendly recipe, soft-boiled eggs