Lunch
Chicken and Veggie Rice Bowl
The perfect -Rice Bowl
Yields 4 SERVINGS
Prep + Chill Time
10mins
Cook Time
20mins
Total Time
30mins
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 Rosemary Farm eggs, whisked together
Instructions
- Prepare rice according to package instructions. Set aside.
- 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.
- 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.
- Add rice mixture back to skillet and gently fold to combine.
- Refrigerate leftovers up to 3 days.
Note: The USDA recommends cooking eggs until the yolk and whites are firm.” is missing
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