Golden Chicken and Rice Bowl

• 6 oz chicken breast, diced
• 1 cup cooked jasmine rice
• 1 cup cooked zucchini (from about 1.5 cups raw diced)
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 tbsp olive oil
• 1 tsp turmeric
• 1 clove garlic, minced
• 1/2 lemon
• parsley to finish

• 12 oz chicken breast, diced
• 2 cup cooked jasmine rice
• 2 cup cooked zucchini (from about 1.5 cups raw diced)
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 clove garlic, minced
• 1 lemon
• parsley to finish

• 18 oz chicken breast, diced
• 3 cup cooked jasmine rice
• 3 cup cooked zucchini (from about 1.5 cups raw diced)
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 tbsp olive oil
• 3 tsp turmeric
• 3 clove garlic, minced
• 1 1/2 lemon
• parsley to finish

• 24 oz chicken breast, diced
• 4 cup cooked jasmine rice
• 4 cup cooked zucchini (from about 1.5 cups raw diced)
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 tbsp olive oil
• 4 tsp turmeric
• 4 clove garlic, minced
• 2 lemon
• parsley to finish

1. Warm the olive oil in a skillet over medium heat, about 1 minute, until it shimmers.

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2. Add the chicken and cook, 6 to 8 minutes, until golden outside and it reaches 165°F in the center with no pink remaining.

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3. Add the broccoli and cook, 5 to 6 minutes, until bright green and fork tender.

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4. Stir in the garlic, turmeric, and zucchini and cook, 3 to 4 minutes, until the zucchini is tender and glossy.

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5. Fold in the warm rice, then finish with a squeeze of lemon and the parsley and serve.

• Calories682
• Protein64g
• Carbs61g
• Fat20g
• Fiber7g
• Sodium179mg

• Inflammation
• Steady Energy
• A Healthy Weight
• Eating Well

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