Egg and Veggie Rice Bowl

This no fuss meal is great for the whole family to enjoy. Babies especially will love using their hands to dig into a dish that is full of texture and color.

INGREDIENTS:

1 cup brown rice
1 Tbsp. olive oil
2 cups sweet potato, peeled and diced
2 cups frozen peas and carrots
2 cups cooked chicken, diced or shredded
4 large eggs whisked together

DIRECTIONS:

1.) Prepare rice according to package instructions. Set aside.

2.) In a large skillet over medium heat, add oil. Once warmed, add sweet potato. Cook until tender, about 7-8 minutes. Add peas, carrots, chicken and cooked rice, about 3-4 minutes. Remove to a bowl.

3.) In the same skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.

4.) Add rice mixture back to skillet and gently fold to combine.

5.) Refrigerate leftovers up to 3 days.

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