Lunch
Boiled Chicken with Steamed Veggies and Brown Rice
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups mixed vegetables (such as broccoli, carrots, and bell peppers)
- 1 cup brown rice
- Salt and pepper to taste
- Olive oil (for grilling)
| Nutrition Facts | |
|---|---|
| Calories | 61 kcal |
| Protien | 8.62g |
Meal Procedure
- Toast Bread: Toast the whole grain bread until golden brown and crisp.
- Scramble Eggs: Beat the eggs in a bowl. Heat olive oil in a skillet over medium heat. Pour in beaten eggs and cook until partially set.
- Add Tomatoes: Sprinkle diced tomatoes over the eggs. Gently fold tomatoes into the eggs. Continue cooking until eggs are fully cooked and tomatoes are heated through.
- Serve: Transfer scrambled eggs with tomatoes onto a plate. Serve with whole grain toast. Season with salt and pepper to taste.
Tips:
- Season the chicken with your favorite herbs and spices for added flavor.
- Use a variety of colorful vegetables for a visually appealing and nutrient-rich dish.
- Feel free to add a squeeze of lemon juice or a drizzle of balsamic glaze over the grilled chicken for extra flavor.
- Portion control is key; aim for a balanced plate with half vegetables, one-quarter protein (chicken), and one-quarter whole grains (brown rice).