Stir Fry Garlic Chicken Rice Bowl Recipe
This savory garlic chicken rice bowl is an awesomely easy meal prep dinner that you can make in 30 minutes! How to make a stir fry chicken rice bowl with frozen veggies & chickpeas.
- 1 tsp avocado oil
- 1 onion chopped
- 1 head of garlic peeled & minced
- 1 lb ground chicken or protein of choice (turkey, beef, tofu)
- 1¼ cups dry brown rice (8oz)
- 16 oz frozen broccoli
- 10 oz frozen spinach
- 2½ cups water
- 2 cans chickpeas, drained (30oz) (or just 1 can, 15oz)
- ½ cup fresh parsley chopped
- 1 Tbsp coconut aminos
- ½ tsp salt
- ¼ tsp pepper
Sauté ½ chopped onion in oil for a few minutes until translucent.
Add ground meat and cook 8-10 minutes, until cooked through. Set aside. (Or, allow to cool and store in an airtight container in the fridge.)
Prep Entire Meal:
Saute remaining chopped onion with garlic and oil in a deep pot, until fragrant.
Add rice, frozen broccoli, frozen spinach, and water.
Bring to a boil, then turn down to a simmer and cook 20-30 minutes, stirring 1-2 times. Cook until water is absorbed.
Stir in chickpeas, cooked chicken, parsley, coconut aminos, and season to taste with salt and pepper.
Serve and enjoy warm!
Store leftovers in airtight containers in the fridge for 5-7 days.
Yields ~12 cups.
Serving: 2cups | Calories: 437kcal | Carbohydrates: 60g | Protein: 28g | Fat: 10g | Fiber: 11g | Sugar: 5g